This traditional Swedish holiday dish, known as Jansson’s Temptation, is a rich and indulgent casserole featuring thinly sliced potatoes layered with caramelized onions and anchovy fillets. The key to this dish is the creamy sauce made from heavy cream and milk, which gently poaches the potatoes and mellows the intense saltiness of the anchovies, resulting in a harmonious blend of savory and sweet flavors. The top becomes beautifully golden and crisp while the interior remains tender and luxurious. It is an essential staple for Swedish Christmas feasts but equally satisfying for any winter dinner party. Serve hot as a main course or a hearty side dish.
Jansson’S Frestelse (Jansson’S Temptation – Mshol
Description
This traditional Swedish holiday dish, known as Jansson's Temptation, is a rich and indulgent casserole featuring thinly sliced potatoes layered with caramelized onions and anchovy fillets. The key to this dish is the creamy sauce made from heavy cream and milk, which gently poaches the potatoes and mellows the intense saltiness of the anchovies, resulting in a harmonious blend of savory and sweet flavors. The top becomes beautifully golden and crisp while the interior remains tender and luxurious. It is an essential staple for Swedish Christmas feasts but equally satisfying for any winter dinner party. Serve hot as a main course or a hearty side dish.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC).
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Peel the potatoes and cut them into thin strips, approximately 2 inches long and 1/4 inch thick. Place them in cold water to prevent discoloration.
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Thinly slice the yellow onions.
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Heat 2 tablespoons of butter and 2 tablespoons of vegetable oil in a skillet over medium heat.
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Add the sliced onions and cook for about 10 minutes, stirring frequently, until they are soft and translucent but not browned.
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Drain the potatoes and pat them dry thoroughly with paper towels.
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Lightly butter a 1.5 to 2-quart soufflé or baking dish.
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Arrange a layer of potato strips on the bottom of the dish. Sprinkle lightly with white pepper.
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Add a layer of the cooked onions, followed by a layer of anchovy fillets. Repeat the layering process, ending with a layer of potatoes.
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Sprinkle the top layer of potatoes with fine dry bread crumbs.
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Dot the top with the remaining 2 tablespoons of butter, cut into small bits.
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In a small saucepan, heat the milk and heavy cream until it just begins to simmer.
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Pour the hot cream mixture evenly over the potatoes in the baking dish.
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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 is nearly absorbed.
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.
