Swedish Potato Bake with Anchovies (Jansson’s Temptation)

Swedish potato onion anchovy bake in a skillet

5 from 1 vote

Swedish Potato Bake with Anchovies (Jansson’s Temptation)

A creamy Swedish potato bake of tender potatoes, soft onions, cream, and anchovies, finished with cheese. Known in Sweden as Jansson’s Temptation, it’s a Christmas classic and an easy holiday side.

Prep Time15

Cook Time30

Course: Side Dish

Cuisine: Swedish

Servings:

Calories: 409kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

4 large potatoes russets if possible
1 large onion sliced
2 tablespoons butter
3 cloves garlic
1 ½ ounces tinned anchovies
1 ½ cups heavy cream
¼ teaspoon cayenne
¼ teaspoon white pepper
¼ teaspoon salt
½ cup cheese gruyere or parmesan
⅛ teaspoon ground nutmeg

Instructions

Preheat oven to 350 F.
Peel potatoes and slice into 1/2-inch strips. Place into saucepan and cover with water. Simmer over medium heat 10-15 minutes. until ”al dente” (fork will penetrate them easily but they are not mushy).
4 large potatoes
While potatoes are cooking, slice onion and cook in butter over medium heat for 5-7 minutes or until softened.
1 large onion, 2 tablespoons butter
Rinse the anchovies and mash up 4-5 with the garlic (muddling them together with a mortar and pestle works well here). Add the anchovy garlic mixture to cream in a bowl, along with the cayenne and white pepper and salt.
3 cloves garlic, 1 1/2 ounces tinned anchovies, 1 1/2 cups heavy cream, 1/4 teaspoon cayenne, 1/4 teaspoon white pepper, 1/4 teaspoon salt
Drain the potatoes and add them to the onions in the skillet. Pour the cream mixture over the potato/onion mixture and top with 4-5 anchovies. Then sprinkle cheese over the entire mixture in the skillet.
Place skillet in the oven (at 350 F) and bake about 15 minutes or until everything is heated through and anchovies are somewhat melted.
Remove from oven, sprinkle with nutmeg and cover with aluminum foil until ready to serve.
Arrange remaining anchovies on top of the bake as garnish (this is optional)
1/2 cup cheese, 1/8 teaspoon ground nutmeg

Notes

Notes: To make ahead: assemble, cover, and refrigerate up to 24 hours; add a few minutes to the bake time.

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