Jansson’s Frestelse is a beloved Scandinavian comfort food that transforms simple ingredients into a rich, savory masterpiece. This dish features thinly sliced potatoes layered with sweet, caramelized onions and salty anchovy fillets, all bound together by a luxurious sauce of heavy cream and milk. Despite the presence of anchovies, the cream mellows their briny flavor, creating a subtle umami depth rather than an overpowering fish taste. The result is a creamy interior with a crisp, golden crust on top. It is a traditional staple during the Swedish Christmas season, perfect for festive gatherings or a hearty winter dinner. Serve it hot, directly from the oven, for the best texture and flavor.
Jansson’S Frestelse (Jansson’S Temptation
Description
Jansson's Frestelse is a beloved Scandinavian comfort food that transforms simple ingredients into a rich, savory masterpiece. This dish features thinly sliced potatoes layered with sweet, caramelized onions and salty anchovy fillets, all bound together by a luxurious sauce of heavy cream and milk. Despite the presence of anchovies, the cream mellows their briny flavor, creating a subtle umami depth rather than an overpowering fish taste. The result is a creamy interior with a crisp, golden crust on top. It is a traditional staple during the Swedish Christmas season, perfect for festive gatherings or a hearty winter dinner. Serve it hot, directly from the oven, for the best texture and flavor.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC).
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Cut the peeled potatoes into 1/4-inch thick slices or strips.
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Place the cut potatoes in a bowl of cold water to prevent discoloration while you prepare the other ingredients.
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Thinly slice the yellow onions.
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In a 10-12 inch skillet, melt 2.5 tablespoons of butter with 2 tablespoons of vegetable oil over medium heat.
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When the foam subsides, add the sliced onions and cook for about 10 minutes, stirring frequently, until they are soft and caramelized but not browned.
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Remove the onions from heat and set aside to cool slightly.
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Drain the potatoes and pat them thoroughly dry with paper towels.
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Brush a 1.5 to 2-quart soufflé or baking dish with the remaining 0.5 tablespoon of butter.
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Arrange a layer of potato slices on the bottom of the prepared dish.
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Layer the dish by alternating between the caramelized onions and drained anchovy fillets, sprinkling a little white pepper on each layer.
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Continue layering until all ingredients are used, ensuring the top layer consists of potato slices.
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Sprinkle fine dry bread crumbs over the top layer of potatoes.
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Cut 2 tablespoons of butter into small bits and dot the top of the casserole with them.
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In a small saucepan, heat the heavy cream and milk together until they just begin to simmer.
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Pour the hot cream and milk mixture evenly over the layered potatoes and onions.
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Bake in the center of the oven for 45 minutes, or until the potatoes are tender when pierced with a sharp knife and the liquid has been nearly absorbed.
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Allow to cool for a few minutes before serving to let the casserole set.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 134.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.5mg1%
- Total Carbohydrate 29.8g10%
- Dietary Fiber 3.9g16%
- Sugars 1.4g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
