Janssons frestelse (Jansson's temptation)

Janssons frestelse (Jansson's temptation)

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  • 0:30 Prep
  • 1:10 Cook
  • 8 Servings
  • Capable cooks

This Swedish Christmas classic makes a fantastic side dish for any winter feast.

Featured in
Christmas sides, Winter recipes


  • Melted butter, to grease
  • 1.5kg potatoes, peeled
  • 1 tablespoon olive oil
  • 80g butter, chopped
  • 3 brown onions, halved, thinly sliced
  • 1 x 80g btl anchovy fillets, drained, finely chopped
  • Ground white pepper
  • 250ml (1 cup) thickened cream
  • 250ml (1 cup) milk
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)


  • Step 1
    Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter to lightly grease. Cut the potatoes into 3mm-thick slices. Cut each slice into 3mm-thick matchsticks. Place in a large bowl of cold water to prevent browning.
  • Step 2
    Heat the oil and half the butter in a medium frying pan over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until soft.
  • Step 3
    Drain the potato and pat dry with paper towel. Place one-fifth of the potato over the base of the prepared dish. Top with one-quarter of the onion and one-quarter of the anchovy. Season with white pepper. Continue layering with the remaining potato, onion, anchovy and pepper, finishing with potato.
  • Step 4
    Heat the cream and milk in a medium saucepan over medium heat until mixture comes to a simmer. Pour the cream mixture over the potato mixture. Top with the breadcrumbs and remaining butter.
  • Step 5
    Cover with non-stick baking paper and foil. Bake for 30 minutes. Remove the paper and foil. Cook for a further 30 minutes or until golden. Set aside for 10 minutes to stand before serving.


  • 1680 kj


  • 25g

    Fat Total

  • 14g

    Saturated Fat

  • 5.5g


  • 9g


  • 37g

    Carbs (total)

All nutrition values are per serve


Serves 8 as an accompaniment.

Time-saving tip: In step 1, arrange the sliced potato in stacks, a few slices at a time, so it’s easier and quicker to cut into matchsticks.

  • Author: Alison Adams
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste

Source: taste.com.au


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