In Food News/ The Kitchen

Recipe: Chef Ida’s Janssons Frestelse

By Gemma Simko

Literally meaning “Janssonsย Temptation” (pronounced yawn-son’s fress-tell-seh), this dish is a classic at any holiday table in Sweden. The anchovies (or “sardeller”, as they are called in Sweden)ย  provide a nice flavor to this creamy and rich dish.

Our very own Swedish Chef Ida shares her family recipe with us below. Born in a suburb of Stolckholm, Nacka, Chef is proud of her Swedish heritage. Swedish cuisine traditionally embraces dairy sauces, as well as hearty potatoes and meat.

Similar to a scalloped potato casserole, this dish is a more exotic alternative to the American classic. Check out the recipe below, and be sure to show us your results!

 

 

Janssons Frestelse

Print Recipe
Serves: 4 Cooking Time: 55 minutes

Ingredients

  • 8 russet potatoes, peeled and cut into thin slices
  • 2 yellow onions, julienned
  • 8-10 anchovies (2 cans)
  • 10 fluid ounces heavy cream
  • 1-2 Tbsp. butter
  • salt and white pepper

Instructions

1

Preheat oven to 400ยฐ F.

2

Clean and filet anchovies.

3

Sweat the onions in butter until soft.

4

Layer the potatoes, onions, and anchovies in a buttered casserole dish seasoning with a pinch of salt (conservatively, since the anchovies are already salty) and white pepper in between each layer. Pour heavy cream evenly oven potatoes.

5

Cook uncovered until the potatoes are soft, 30-40 minutes. Garnish with finely chopped parsley.

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