Janssons frestelse - a classic on the Swedish and Finnish smorgasbord

A picture named M2
Photo: Anders Jonsson

The creamy potato and anchovy casserole is an inexpensive delicacy on the smorgasbord or julbord. I serve it together with pickled red beets, the sweet tartiness of the beets goes very good together with the creamy and salty Jansson.  It is important to use Swedish canned anchovy fillets for this recipe  as they are brined in a special mix of salt and spices.


5 – 6 middle sized Yukon gold potatoes

2 yellow onions

15 – 20 Swedish canned anchovy (sprat) fillets

2 table spoons of butter

1 cup of heavy whipping cream

½ cup of bread crumbs

Peel the potatoes and cut them into strips. Put the potato strips in a bowl of cold water to rinse out the starch.

Peel and cut the onions into thin slices.

Grease an oven proof baking dish and begin to add the potato strips in the bottom of the dish then add a layer of onion rings and anchovy fillets, then another layer of potatoes, add a second layer of onion and anchovy fillets, add the last layer of potatoes and pour the cream on and sprinkle the bread crumbs on top of the dish, dot the butter over the bread crumbs and bake in 390 degrees F for an hour.  Every now and then flatten the surface with a wooden fork.

This dish will taste even better after having rested for a day so it is perfect to prepare the day before you serve it.


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