Swedish Casserole

    1 hour 15 minutes

    This is a Swedish casserole known as Jansson's Temptation. You might be put off by the inclusion of anchovies, but you will be really surprised at how well the saltiness of the fish works in this dish.

    23 people made this

    Serves: 8 

    • 2 large onions, cut into 5mm wide strips
    • 14 fillets Swedish anchovies, or regular anchovies
    • 6 potatoes, peeled and cut into strips
    • 1 1/2 cups (375ml) thickened cream
    • 2 tablespoons dry bread crumbs
    • 1 tablespoon melted butter

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 220 degrees C. Butter a 20x30cm baking dish.
    2. Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies then pour in heavy cream. Mix bread crumbs together with the melted butter then sprinkle over top of the potatoes.
    3. Place onto a baking tray to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced and the dish has turned deep golden brown, about 45 minutes.

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    Reviews in English (19)


    I live in Sweden and this recipie is exactly like the one I use to make Jansson's Delight,, it is wonderful! The only difference is that I add the anchovies (packed in water from a tin) in layers, rather than at the bottom. I prefer your method better than mine.  -  11 Jul 2008  (Review from Allrecipes USA and Canada)


    Truly Excellent!!! One of the best potato dishes we've ever eaten. I used red onion for added depth and since I made it for two I had to adjust the amounts a bit (different than if you use the provided scaling calculator). 2 medium potatoes sliced 1/4", 1/2 Cup Heavy Cream, 2 Oz Butter and 1/4 bread crumbs (I'll increase the butter/bread crumbs next time, they really added to the dish) and I'd also bake 5 minutes longer (50 Minutes). This is top notch.  -  30 Jul 2008  (Review from Allrecipes USA and Canada)


    My gosh these are GOOD! I'm not a big anchovy fan, but you don't really taste the anchovies. They do, however, add a fabulous flavor. I used "regular" anchovies, half and half instead of heavy cream, and increased the topping a bit. We just LOVED these! Just a delicious potato dish!  -  07 Oct 2007  (Review from Allrecipes USA and Canada)