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Janssons Frestelse

Janssons frestelse is a traditional Swedish au gratin dish made with potatoes, onions and sprats (Norwegian anchovies).

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 people
Calories: 339 kcal
Course: Side Dish
Cuisine: Swedish

Ingredients

  • 10 medium floury potatoes
  • 2 tablespoon butter
  • 2 large onions , cut into thin strips
  • 10 oz canned sprats , plain or spicy
  • ⅔ cup whipping cream
  • ⅔ cup whole milk
  • 2 tablespoons breadcrumbs
  • salt
  • pepper

Instructions

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  1. Preheat the oven to around 400 F (200°C).
  2. Peel the potatoes and cut into thin strips (thinner than French fries).
  3. Melt the butter in a Dutch oven, add the onion, and fry over medium-low heat until tender. It should be cooked, but should not turn brown.
  4. Add the potatoes, mix well, and fry for another 5 minutes, stirring constantly.
  5. Arrange half of the onion and potato mixture on the bottom of a large baking dish, then evenly top with about ten sprats.
  6. Season to taste with salt and pepper, taking into account that the sprats are already quite salty.
  7. Add a second layer of the onion and potato mixture, then a dozen more sprats.
  8. Pour all the liquid from the jar of sprats over the top.
  9. Mix together the milk and cream, pour over two-thirds, then sprinkle the top with breadcrumbs. Season with salt and pepper if necessary.
  10. Bake for about 45 minutes, or until the potatoes are cooked. Halfway through cooking, add the rest of the milk and cream mixture.
  11. If the Janssons frestelse seems dry, add a little of the milk and cream mixture during cooking. The aim is to obtain a very creamy consistency.