Jansson's temptation

Swedish potato casserole This article is about the dish. For the film, see Jansson's Temptation (film). Jansson's TemptationTypeCasserolePlace of originSwedenMain ingredientsPotatoes, onions, pickled sprats and cream  Media: Jansson's Temptation Jansson's Temptation (Swedish: Janssons frestelse (Swedish pronunciation: [ˈjɑ̌ːnsɔns ˈfrɛ̂sːtɛlsɛ])) is a traditional Swedish casserole made of potatoes, onions, pickled sprats and cream. It is typically served as a late night meal before the guests leave a party. These days, it is also commonly included in a Swedish julbord (Christmas smörgåsbord), and the Easter påskbuffé, which is lighter than a traditional julbord. The dish is also common in Finland where it is known as janssoninkiusaus.

[edit] Close-up view of a Janssons frestelse dish The potatoes are cut into thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Salt and pepper is put over each layer, then cream is added so that it almost fills the tin. It is finally baked in an oven at 200 °C (392 °F) for about one hour. The type of fish used in this dish is often mistranslated into English, writing anchovies when it should be sprats. This is because sprats (Sprattus sprattus) pickled in sugar, salt and spices have been known in Sweden as ansjovis since the middle of the 19th century, while true anchovies (Engraulis encrasicolus) are sold in Sweden as sardeller (sardelles). Small herrings (Clupea harengus) may be used instead of sprats.

[edit] It has often been associated with the opera singer Per Adolf "Pelle" Janzon (1844–1889), remembered as a gourmand, but any connection with him is unlikely, according to food writer Jens Linder. Another claim for the origin of the name has been made by Gunnar Stigmark (1910–2001) in his article "Så var det med Janssons frestelse", which appeared in the periodical Gastronomisk kalender. According to Stigmark, his mother and a cook she had hired to prepare a dinner party wanted to give the familiar dish a special name, and decided to use the name of the film Janssons frestelse (1928) featuring the actor and director Edvin Adolphson; from that party the name spread to other households and eventually into cookbooks. According to Linder the dish did not become associated with Christmas dinner until the 1970s.

In Swedish homes the casserole is the go‑to “late‑night filler” once the main roast is polished off and guests are still lingering. Its rich, buttery sauce and the salty pop of pickled sprats give it a comforting heft that keeps people satisfied without the fuss of a fresh salad. For a British Christmas spread, think of it as the Nordic equivalent of a shepherd’s pie: it sits well alongside ham, meatballs, and gravlax, and can be prepared ahead of time, reheated in the oven while the turkey rests. Its subtle anchovy‑like taste is a gentle surprise that can win over sceptical palates, especially when paired with crisp dill pickles or a mustard‑yoghurt dip.

When shopping for Jansson’s temptation, opt for small, firm potatoes – such as Charlotte or Maris Piper – that will hold their shape after baking. Avoid floury varieties that turn mushy. For the fish, look for tins of pickled sprats (or the more widely available anchovy fillets) packed in oil, not brine, as the oil adds richness and prevents the casserole from drying out. Drain and pat them dry before layering; a quick rinse can tone down excessive salt if you’re wary of a salty finish. Finally, use a cream with a decent fat content – double cream works well – to achieve the velvety texture expected on a Christmas table.

Heat Jansson’s temptation in a shallow, oven‑proof dish at 180°C (350°F) for about 45 minutes, then let it rest a few minutes before cutting – this helps the custard set and makes slicing neat. For a splash of colour, scatter thinly sliced fresh dill or chives over the top just before serving. If you’re feeding a crowd, consider a two‑tier approach: keep one tray warm in a low oven while guests help themselves to the other, ensuring every plate gets a hot, creamy bite. Pair it with crisp white wine, such as a Swedish Riesling or a dry English sparkling, to cut through the richness and highlight the sprats’ subtle brine.