Jansson’s Temptation with Potatoes and Sprats
Creamy Swedish potato casserole with onions, sprats and a golden top.
Jansson’s Temptation layers matchstick potatoes and softened onions with Swedish anchovy-style sprats, then bakes them in cream until tender and golden. The source says anchovies or sprats, but traditional Swedish ansjovis are spiced pickled sprats, not standard salty Mediterranean anchovies. Use Swedish ansjovis if available; otherwise choose mild sprats and taste before adding salt. Heat oven to 200°C (400°F). Cut potatoes into thin matchsticks, about 5 mm thick; do not rinse after cutting. Melt 1 tablespoon butter in a skillet over medium-low heat. Cook onions 10 minutes until soft and lightly golden. Grease a 2-litre baking dish. Arrange one-third potatoes, half the onions and half the sprats. Repeat, finishing with potatoes. Mix cream and milk and pour over the layers. Season with pepper and only a little salt if needed. Dot with remaining butter and add breadcrumbs if using.
Recipe card
Jansson’s Temptation with Potatoes and Sprats
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare potatoes
Heat oven to 200°C (400°F). Cut potatoes into thin matchsticks, about 5 mm thick; do not rinse after cutting.
Soften onions
Melt 1 tablespoon butter in a skillet over medium-low heat. Cook onions 10 minutes until soft and lightly golden.
Layer casserole
Grease a 2-litre baking dish. Arrange one-third potatoes, half the onions and half the sprats. Repeat, finishing with potatoes.
Add cream
Mix cream and milk and pour over the layers. Season with pepper and only a little salt if needed. Dot with remaining butter and add breadcrumbs if using.
Bake
Bake uncovered 45 to 60 minutes until potatoes are tender when pierced and the top is browned. Cover loosely if it browns too quickly.
Rest and serve
Rest 10 minutes before serving hot.
How to tell when it is ready
Rest 10 minutes before serving hot.
Tips
- Heat oven to 200°C (400°F).
- Melt 1 tablespoon butter in a skillet over medium-low heat.
- Grease a 2-litre baking dish.
- Mix cream and milk and pour over the layers.
Troubleshooting
- If potatoes are still firm, cover and bake 10 minutes longer.
- If the top darkens too quickly, cover loosely with foil.
Substitutions
- Use a mild pickled sprat product if Swedish ansjovis is unavailable.
- Use gluten-free breadcrumbs or omit them.
Variations
- Add a little white pepper.
- Use a mix of cream and milk according to richness desired.
Serving suggestions
- Serve with a green salad.
- Offer pickled beetroot.
- Pair with roast ham.
- Add chopped parsley at the table.
Make ahead
Prepare components ahead and store safely. Refrigerate within 2 hours up to 3 days. Reheat covered until steaming hot.
Storage
Refrigerate within 2 hours up to 3 days. Reheat covered until steaming hot.
Food safety
Refrigerate leftovers promptly and reheat until steaming throughout.
Frequently asked questions
Can I use ordinary anchovies?
They are much saltier and more intense; use fewer and rinse lightly, but the flavour will differ.
How should I store jansson’s temptation swedish potato casserole?
Refrigerate within 2 hours up to 3 days. Reheat covered until steaming hot.
Serve with a green salad. Refrigerate within 2 hours up to 3 days. Reheat covered until steaming hot.
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