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Jansson's Temptation (Janssons Frestelse)


Jansson's Temptation (Janssons Frestelse)


photo ©Kari Diehl, licensed to About.com
Jansson's Temptation, a common smörgåsbord selection, is Sweden's most popular version of scalloped potatoes. The sprats (or anchovies) lend a special flavor to the casserole without making it taste fishy.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes


  • 5 medium-large potatoes
  • 2 large red or yellow onions
  • 2 cans or bottles Scandinavian sprats or anchovies (about 25), drained and rinsed
  • 1–2 cups half-and-half
  • salt
  • pepper
  • 1 cup bread crumbs
  • 2 Tbsp. melted butter


Preheat oven to 425º. Peel potatoes and either julienne into matchsticks, grate roughly, or cut into ultra-thin slices (your preference); place in cold water for 10 minutes to prevent browning and release the excess starches.

Peel and thinly slice onions. Grease a frying pan with cooking spray or butter and sauté onions over medium heat until tender but not brown. Remove from heat.

Lightly grease or butter a casserole dish. Drain potatoes and place a third of them in bottom of dish. Layer half of the sautéed onions and half of the anchovies on top of the potatoes; sprinkle with salt and pepper. Repeat layer; use remaining third of potatoes as top layer.

Pour enough half-and-half over potatoes to fill dish 3/4 of the way up. Combine bread crumbs and melted butter and spread across top of casserole.

Bake in oven until browned and cooked through, 50 minutes to 1 hour.

Yield: 5-6 servings.

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