Janssons Frestelse: A Creamy Potato and Anchovy Casserole

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Ever tried a dish that’s equal parts comforting and controversial? 😅

Janssons Frestelse is a Swedish classic that’s creamy, salty, and oh-so-addictive.

Get ready to impress your friends with this potato and anchovy masterpiece. 🌟

The Story Behind This Recipe

Janssons Frestelse, or “Jansson’s Temptation,” is a dish steeped in Swedish tradition. Legend has it that it’s named after a 19th-century opera singer who couldn’t resist its creamy, savory goodness.

Whether that’s true or not, one thing’s for sure: this casserole is a crowd-pleaser.

What makes it special? It’s the perfect balance of flavors. The salty anchovies meld with the creamy sauce, while the potatoes add a comforting, hearty base. It’s the kind of dish that feels like a warm hug on a cold winter night.

And let’s be real – anything with potatoes and cream is basically a win. But this? This is next-level deliciousness.

Gather These Ingredients

• 1 kg (2.2 lbs) potatoes – Use a mix of starchy and waxy potatoes for the perfect texture.
• 2 onions – Thinly sliced for a sweet, caramelized flavor.
• 1 can (125g) anchovy fillets – Don’t skip these! They’re the star of the dish.
• 500 ml (2 cups) heavy cream – For that rich, creamy sauce.
• 100 ml (1/2 cup) milk – To lighten the cream slightly.
• 50 g (1/4 cup) butter – For sautéing the onions and greasing the dish.
• Salt and pepper – To taste, but go easy on the salt – the anchovies are salty enough.
• Breadcrumbs – For a crispy, golden topping.

Cooking Instructions

1. Preheat your oven to 200°C (400°F). Grease a baking dish with butter.
2. Peel and slice the potatoes into thin matchsticks. Pro tip: Use a mandoline slicer for even cuts.
3. Sauté the onions in butter until golden and fragrant. This step is key for building flavor.
4. Layer the dish: Start with a layer of potatoes, then onions, and finally anchovies. Repeat until all ingredients are used, finishing with a layer of potatoes.
5. Mix the cream and milk and pour over the layers. The liquid should just cover the potatoes.
6. Sprinkle breadcrumbs on top for a crispy finish.
7. Bake for 45-50 minutes, or until the top is golden and the potatoes are tender. Let it rest for 10 minutes before serving.

Here’s a game-changer: let the casserole rest before serving. This allows the flavors to meld and makes it easier to slice.

Key Points to Remember

• Don’t skimp on the anchovies. They’re what give this dish its unique flavor.
• Slice the potatoes evenly. Uneven slices can lead to some being undercooked while others are mushy.
• Use a mix of starchy and waxy potatoes. This ensures the casserole holds together without being too dense.
• Let it rest before serving. Trust me, it’s worth the wait.

Creative Twists and Tips

Want to mix things up? Here are some ideas:

• Add cheese: Sprinkle grated Gruyère or Parmesan between the layers for extra richness.
• Swap the anchovies: If you’re not a fan, try smoked salmon or even bacon for a different flavor profile.
• Make it vegetarian: Skip the anchovies and add capers or olives for a salty kick.

Pro tip: Toast the breadcrumbs in a pan with a little butter before sprinkling them on top. It adds an extra layer of flavor and crunch.

FAQ About This Recipe

• Can I make this ahead of time? Absolutely! Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
• What if I don’t like anchovies? Try smoked salmon or bacon, or go vegetarian with capers or olives.
• Can I freeze Janssons Frestelse? Yes, but the texture may change slightly. Thaw in the fridge before reheating.
• What’s the best potato to use? A mix of starchy (like Russet) and waxy (like Yukon Gold) potatoes works best.
• Can I use half-and-half instead of heavy cream? Yes, but the sauce won’t be as rich.
• How do I know when it’s done? The top should be golden, and a knife should easily pierce the potatoes.

Ready to Try It?

Janssons Frestelse is more than just a casserole – it’s a flavor experience. Whether you’re serving it at a holiday dinner or just craving something cozy, this dish won’t disappoint.

So, grab your potatoes, anchovies, and cream, and get cooking. Your taste buds will thank you. 🌟