Jansson's Temptation

Not unlike a French Potato Dauphinoise, this Swedish take features anchovies and is a regular at the Swedish Christmas table.


  • 14-16 swedish anchovy fillets and the brine they're stored in
  • 2 large onions (sliced in half moons)
  • 5 medium potatoes (peeled and chopped into matchsticks)
  • 200 ml cream
  • 2 tblsp butter
  • a small handful of fine breadcrumbs
  • sea salt and ground black pepper


  1. Preheat the oven to 225C.
  2. Put half the potatoes into a large rectangular Pyrex dish. Evenly distribute the anchovy fillets and onions over the top of the potatoes and top with the remaining potatoes.
  3. Pour half the cream and anchovy brine over the top and then add the butter in knobs over the top. Season with sea salt and ground black pepper.
  4. Place in the oven until the potatoes are golden and after 20 minutes remove from the oven and top with the breadcrumbs and remaining cream and brine.
  5. Place back in the oven and cook for a further 25-30 minutes or until the top is golden brown.


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