🇸🇪 Sweden recipe
Janssons Frestelse
Legend has it that this gratin was so irresistible it tempted the devout food abstainer Erik Jansson to break his vow. Layers of matchstick-cut potatoes and onions are interlaced with Swedish ansjovis — spiced, sweet-cured sprats — and bathed in cream before baking to a golden, bubbling perfection. The result is rich, briny, creamy, and utterly addictive.
Prep25 mins
Cook55 mins
Serves6
Difficultyeasy
Ingredients
- 8 medium waxy potatoes (about 1kg), peeled
- 2 large yellow onions, halved and thinly sliced
- 2 tins Swedish ansjovis (anchovy sprats, about 125g each), drained, brine reserved
- 300ml heavy cream
- 100ml whole milk
- 3 tablespoons unsalted butter, plus extra for greasing
- 3 tablespoons fine dry breadcrumbs
- Freshly ground white pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 450
- Protein
- 14 g
- Carbs
- 38 g
- Fat
- 26 g
