In Food News/ The Kitchen

Recipe: Chef Ida’s Janssons Frestelse

By Gemma Simko

Literally meaning “Janssons 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)  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


  • 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



Preheat oven to 400° F.


Clean and filet anchovies.


Sweat the onions in butter until soft.


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.


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

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