Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Jansson's Temptation
Sweden's irresistible potato-and-anchovy gratin — creamy, salty, and golden-topped, it converts even anchovy skeptics into devoted fans at the first bite.
Contains common allergens
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Instructions
6 steps- 1
Preheat the oven to 400°F (200°C). Generously butter a 9x13 inch baking dish.
- 2
Slice the peeled potatoes into uniform, thin matchsticks (julienne). Do not rinse them, as you need their starch to thicken the cream.
- 3
Melt the butter in a skillet and sauté the sliced onions over medium heat until softened and lightly caramelized (about 10 minutes).
- 4
Arrange a layer of half the potatoes in the bottom of the baking dish. Spread the caramelized onions evenly over them, then arrange the sprats (reserve 2 tablespoons of their brine) in a single layer.
- 5
Top with the remaining potatoes. Whisk the reserved sprat brine into the heavy cream, and pour it evenly over the casserole.
- 6
Sprinkle the top with breadcrumbs and dot with small pieces of butter. Bake for 45-50 minutes until the potatoes are completely tender and the top is deeply golden brown.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving235
Calories
4 g
Protein
23 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Jansson's Temptation (Janssons frestelse) is a Swedish potato and anchovy gratin that has appeared on the julbord (Christmas smorgasbord) since at least the 1930s; the first printed recipe appeared in a Swedish cookbook in 1940. The 'Jansson' it refers to is disputed — the most cited candidate is Erik Jansson, a 19th-century Swedish religious leader who was supposedly so devoted to abstinence from earthly pleasures that only this dish could tempt him. The key to the dish is the Swedish sprat (not Italian anchovy) preserved in a sweetened brine, which melts almost completely into the cream during baking and produces a savory-sweet depth unlike any standard anchovy.
Listahan note
This version uses Swedish canned sprats (sold as 'Swedish anchovy' or 'Abba brand' in Scandinavian import shops), not Italian anchovies; the sweetened brine is what gives Jansson's its characteristic mellow, non-fishy savory depth.
Technique cues
- Swedish sprats preserved in sweetened brine are not the same as Italian anchovies — they are milder, slightly sweet, and will dissolve into the cream during baking; substituting Italian anchovies produces a sharper, saltier, more pronounced fish flavor that changes the dish's character significantly.
- The cream must be poured over the assembled gratin cold — if heated first, it will boil too aggressively in the oven and break, producing a grainy, separated sauce instead of the silky, potato-saturated cream the dish is known for.
- Cut the potatoes into thin matchsticks (julienne), not slices — matchsticks have more surface area, absorb cream more readily, and create the interlocking web of potato that gives Jansson's its distinctive layered texture rather than a standard potato gratin structure.
Kitchen flow
- Parallel prep
- Julienne the potatoes and slice the onions simultaneously; both go in raw, so there is no cooking required before assembly.
- Make-ahead
- Assemble the gratin up to 4 hours before baking, cover with foil, and refrigerate; add 10 minutes to the bake time if going straight from fridge to oven.
- Leftover move
- Leftover Jansson's reheats well in a 160°C (325°F) oven covered with foil for 20 minutes; the cream re-liquefies and the potatoes absorb it again on the second heat.
- Cleanup rhythm
- Soak the baking dish immediately after serving — the cream sets hard as it cools; a 15-minute soak makes it wipe clean without scrubbing.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 kg (2.2 lbs) starchy potatoes, peeled
primary bulk and cream absorber
Purpose: Starchy potatoes (russet or similar) break down slightly at the edges during the long bake, thickening the cream and creating the soft, cohesive interior the dish requires.
Handling: Cut into thin julienne matchsticks (about 3mm x 3mm x 6cm) and do not soak in water — the surface starch helps bind the gratin.
Adaptation: Yukon Gold potatoes work if starchy varieties are unavailable, though they hold their shape better and produce a slightly firmer result.
2 large yellow onions, thinly sliced
aromatic sweetness
Purpose: Onions caramelize partially during baking and their sweetness balances the salt and brine of the sprats, creating the signature savory-sweet balance of the dish.
Handling: Slice into thin rings and separate; do not pre-cook — they will soften completely in the oven over the 45-60 minute bake time.
Adaptation: Shallots provide a more refined flavor but are more expensive; use 6-8 large shallots in place of the onions.
2 cans (125g each) of Swedish anchovies (sprats preserved in sweetened brine)
primary flavoring agent
Purpose: Swedish sprats preserved in sweetened spiced brine are the irreplaceable flavor centerpiece — they dissolve into the cream and produce a savory depth that is unmistakably Jansson's Temptation.
Handling: Drain the sprats but reserve the brine; use a few teaspoons of the brine stirred into the cream before pouring to intensify the flavor.
Adaptation: If Swedish sprats are unavailable, use Italian anchovies but reduce the quantity by half and add a teaspoon of sugar to approximate the sweetened brine character.
300ml (1.25 cups) heavy cream
binding liquid and richness
Purpose: Cream is absorbed into the potato matchsticks during baking and forms the rich, cohesive sauce that holds the gratin together.
Handling: Pour cold, directly over the assembled dish — do not heat; a cold pour slows the initial boil and produces a more even, silky final texture.
Adaptation: Half-and-half can replace up to half the cream for a lighter version, though the gratin will be less cohesive and richer-tasting.
Technique notes
- Add the breadcrumb and butter topping only for the last 15 minutes of baking; added at the start, it will burn long before the potatoes are cooked through.
- The gratin is done when a knife slides through to the bottom with no resistance and the cream has thickened to a sauce consistency — not pooling, but not dry.
- Let it rest for 10 minutes out of the oven before cutting; this allows the cream to be reabsorbed slightly and makes serving cleaner.
Ingredient swaps
- Lighter version
- Replace half the heavy cream with whole milk and reduce baking time by 5 minutes; the result is less rich but still cohesive.
- Pescatarian-friendly note
- The dish is already pescatarian as written; for a vegetarian approximation, use capers and a teaspoon of miso paste dissolved in the cream to mimic the brininess of the sprats.
- Gluten-free direction
- Replace the plain breadcrumbs with crushed gluten-free crackers or panko-style GF breadcrumbs; the crust will be slightly coarser but equally golden.
Serve alongside
- pickled beets with red onion and caraway
- Swedish meatballs in cream sauce
- simple green salad with lemon vinaigrette
- cold Swedish lager or a crisp pilsner
- dry Riesling or Alsatian Pinot Gris
- aquavit as a traditional Swedish julbord companion
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days; the gratin firms up when cold and slices cleanly when chilled.
- Reheat individual portions in a 160°C (325°F) oven covered with foil for 20 minutes, or microwave on medium power to avoid drying out the edges.
- Does not freeze well — the cream sauce separates and the potato texture becomes grainy after freezing.
Equipment
- medium baking dish (approximately 30x20cm / 9x13 inch)
- mandoline or sharp knife for julienning potatoes
- mixing bowl for the cream and brine
- foil for resting after baking
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