Recipe by WOLSELEY
"Who Jansson is, we may never know, but this meal is an absolute must on a cold and frigid evening. 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. If the anchovies are a definite 'no', then substitute smoked salmon. It won't have the same saltiness in each bite, but the salmon can be just as delicious in its own right. This is the one recipe that I get requests for after parties and there is always an amusing display of disbelief afterwards when the inclusion of anchovies is revealed."
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onions, cut into 1/4 inch wide strips
fillets Swedish anchovies, or regular anchovies
potatoes, peeled and cut into strips
1 1/2 cups
dry bread crumbs
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.
Tasty enough, as scalloped potatoes go. My potluck diners were surprised to learn about the anchovies.
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.
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!
Thank you for this wonderful, easy recipe. I used red potatoes, came out great. I wasn't sure how to cut the potatoes, I think best would be thin slices, like you'd use for scalloped.
You should brown the onions in butter before adding them to the Jansson, this makes the Jansson "richer" in flavour.
As a Swedish cook this is the real way to do it...
IKEA sells Swedish anchovies. They're in the refrigerator section of the food market and they come in tins (but need to be kept refrigerated). While these are actually pratt fillets, what is important is the brine they lay in, which is spiced with cloves, ginger and other spices which bring the authentic flavor to this dish. I make Janssons Frestelse throughout the cold season every year, serve it to guests and bring it to potlucks and it is always very popular. Do not fear the anchovies! I always include the brine and usually use two tins. When I make this just for my family I sometimes throw whole tilapia fillets in the bottom of the baking dish and make it more of a balanced meal than a side dish. Lastly, I always use white pepper to season.
I, too, was happily surprised at what an effect the anchovies had--AND without being detected by my anchovy-hating other half! I made one change to keep from going to the store--I substituted a tube of anchovy paste for the anchovies. I think the quantity of the tube may have been a bit small in comparison the "fourteen" anchovies called for, so I either won't do that again, or I will use TWO tubes. In spite of my faux pas, I am still SO impressed by this dish, and will make it again! Thanks for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Jansson's Temptation (Janssons Frestelse)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 170
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