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Janssons frestelse

Janssons frestelse is a traditional Swedish dish that translates to "Jansson's temptation" in English. It's a delicious casserole made with layers of potatoes, onions, cream, and Swedish anchovies or sprats. The dish is baked until the potatoes are tender and the top becomes crispy and golden.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine Swedish
Servings 4 servings
Calories 612 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large oven-safe dish, spread a layer of sliced potatoes evenly on the bottom.
  • Top the layer of potatoes with a layer of sliced onions.
  • Next, add a layer of anchovies or sprats on top of the onions.
  • Repeat the layers until all the ingredients are used, finishing with a layer of potatoes on top.
  • In a saucepan, heat the cream over medium heat until warm but not boiling.
  • Pour the warm cream evenly over the layered potatoes, onions, and anchovies.
  • Dot the top of the casserole with small pieces of butter.
  • Season with salt and pepper to taste.
  • If desired, sprinkle breadcrumbs over the top of the casserole for a crispy finish.
  • Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes.
  • After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
  • Once done, allow the casserole to cool slightly before serving.
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 612kcal (31%)Carbohydrates: 46g (15%)Protein: 22g (44%)Fat: 39g (60%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 123mg (41%)Sodium: 234mg (10%)Potassium: 1305mg (37%)Fiber: 6g (25%)Sugar: 6g (7%)Vitamin A: 1340IU (27%)Vitamin C: 48mg (58%)Calcium: 342mg (34%)Iron: 3mg (17%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword fish, Potatoes
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