Janssons Temptation

Janssons frestelse

Swedish creamy anchovies-potato casserole.


Swedish anchovies. Potatoes Yellow onions Heavy cream Bread crumbs Butter Salt Pepper

1. Peel the onion and cut it into strips or small cubes.


2. Fry the onions over gentle heat with some butter until soft.

3. Peel your potatoes and rinse them in water.

4. Cut the potatoes into thin strips using, for example, a mandolin.

5. Cover the bottom of the dish with potatoes, then add half the fried onions and half the fish pieces. Sprinkle some salt and pepper on top.

6. Make a second layer, add potatoes on top and pour the mix of anchovy brine and cream on top of the potatoes.

7. Bake in the oven for about an hour, so the top is golden brown, and the potatoes are soft. If it starts to brown too much, add a piece of foil on top the last 10-15 minutes.

Serve as part of smörgåsbord at Christmas, Easter and Midsummer or eat as is as lunch with pickled beets.   

Swedish Recipes