Jansson's Temptation
This is a traditional Swedish dish often found as part of a smorgasbord, especially around the holidays. A note regarding anchovies: Anchovies found in most supermarkets are the Spanish variety. The Spanish variety can be used and it comes out pretty good, although somewhat saltier. For authenticity, Swedish anchovies should be used. If you live near an Ikea store, you can usually find Swedish anchovies in the Swedish shop. Another variation is to use Swedish caviar instead of anchovies. Swedish caviar is cod roe which comes in tubes and can also be found at Ikea.
This is a traditional Swedish dish often found as part of a smorgasbord, especially around the holidays. A note regarding anchovies: Anchovies found in most supermarkets are the Spanish variety. The Spanish variety can be used and it comes out pretty good, although somewhat saltier. For authenticity, Swedish anchovies should be used. If you live near an Ikea store, you can usually find Swedish anchovies in the Swedish shop. Another variation is to use Swedish caviar instead of anchovies. Swedish caviar is cod roe which comes in tubes and can also be found at Ikea.
- Carbohydrate 81.0255921875 g
- Cholesterol 122.33576950033 mg
- Fat 16.4582046771933 g
- Fiber 7.84350011944771 g
- Protein 49.848921600841 g
- Saturated Fat 5.84724944426121 g
- Serving Size 1 1 Serving (460g)
- Sodium 647.066635883905 mg
- Sugar 73.1820920680523 g
- Trans Fat 2.28677992950198 g
- Calories 680 calories
Step-by-step
- Peel and chop potatoes and onion into thin slices.
- Grease a baking dish
- Layer the baking dish with potatoes in the bottom, followed by the onion, then lay out the anchovy fillets, followed by a second layer of potatoes and finally cover with breadcrumbs.
- Pour half the milk into the dish and place clicks of butter on top.
- Place in oven at 400F for 40 minutes
- Pierce the potato to check if it's soft and add the remaining milk and bake for another 5 minutes.
- Serve
Golden breadcrumbs shatter over a deeply savory interior where starchy potatoes have melted entirely into rich dairy and cured fish. Historical records suggest this layered casserole emerged in Swedish kitchens during the early twentieth century, quickly becoming a fixture of holiday feasts and smorgasbords.
- Slice potatoes uniformly to 1/8-inch thickness using a mandoline to ensure the starch releases evenly into the surrounding liquid.
- Substitute Spanish anchovies with caution because they undergo a salt-cure process that makes them significantly more potent than the delicately spiced Swedish varieties.
- Bake the casserole uncovered at 400°F until the internal potato starches thicken the dairy without curdling the milk proteins.
Modern cooks frequently ruin the texture by overcrowding the baking dish or slicing the onions too thickly, which prevents them from softening into the potatoes during the 45-minute baking window. Adjusting the dairy ratio from milk to heavy cream yields a heavier sauce that tolerates high oven heat far better.
