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Janssons Frestelse, also known as Jansson’s Temptation, is a creamy Swedish potato casserole that is simple but so flavorful! Like a potato gratin recipe, this delicious casserole is perfect for special occasions like the holidays or a comfort food Sunday supper.
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Jannsson’s Temptation
One bite of Jansson’s Temptation will tell you where it gets its name. This easy Swedish potato and fish gratin is flavorful, with the perfect balance of creamy and crunchy from the bread crumb topping.
My favorite part about it is that the ingredients are so simple. It uses five core ingredients plus seasoning. You may even have half the ingredients to make this recipe on hand already!
Even if you’re not an anchovy lover or skeptical about that salty little fish, I recommend trying this recipe. The combination of creamy potatoes with onions and anchovies is truly delicious.
What is Janssons Frestelse?
This dish is a Swedish potato and fish gratin also known as Jansson’s Temptation (and it’s so delicious, it easily earns that name!).
In Sweden, it is typically served for the holidays, especially Christmas and Easter, and is popular in Finland, too. Traditionally, Janssons Frestelse consists of potatoes, onions, bread crumbs, cream, and small pickled fish such as anchovies or sardines.
The anchovies you would typically use for this dish in Sweden are referred to as sprats and are pickled in spiced vinegar.
Swedish Potatoes Ingredients
- onion
- butter
- potatoes, such as russet potatoes or Yukon gold potatoes
- anchovies in oil, drained
- salt and pepper
- bread crumbs
In my Swedish potato casserole recipe, we use anchovies, which are easy to come by and give the dish a deliciously salty flavor. This dish is irresistible, paired with sweet caramelized onions, plenty of butter and cream, and a crunchy bread crumb topping.
Janssons Frestelse Recept
- Preheat oven to 350°F. Peel and thinly slice onions, then saute in a pan with butter just until they soften.
- Drain your anchovies and grease the bottom and sides of a baking dish, or ramekins, with the oil you drain.
- Peel potatoes and cut into strips. This is easy to do with a mandoline. Line your baking dish(es) with ⅓ of the sliced potatoes. Then, add half of the sauteed onions and half of the drained anchovies.
Finally, top with another ⅓ of sliced potatoes and the remaining onions and anchovies. - Finish with the remaining potatoes. Sprinkle with salt and pepper, then top with cream, slices of butter, and bread crumbs.
- Bake for 45 minutes for smaller dishes and about 1 hour for a larger dish, or until the potatoes are tender. Let cool for 10 minutes before serving.
Jansson’s Temptation Tips
- We recommend baking with a baking sheet or foil underneath the dishes just in case any bubbles are over.
- Cover with foil if they are browning too quickly, but the potatoes aren’t done yet.
Can I make Swedish Potatoes ahead of time?
Yes, easily! The best way to make this dish ahead of time is to assemble it, then cover and refrigerate it until the day you plan to serve it. You can bake it at that point.
- Assemble the dish as directed, but let your onions cool first and leave out the cream, butter, and bread crumbs.
- Wrap tightly with foil and store in the refrigerator for up to 3 days before serving the dish.
- When ready to bake, add the heavy cream, butter, and bread crumbs, then bake as directed.
Alternatively, bake the entire dish beforehand, then cool and cover with foil for up to 3 days before serving.
Reheat in the oven at the original baking temperature for about 15-20 minutes or until heated.
Can I freeze Jannssos Frestelse?
Yes, Janssons Frestelse can be frozen!
- Bake as instructed. Allow to cool, then cover tightly with foil. Label with the freezing date. Gratin potatoes such as this hold well in the freezer for about a month.
- Reheat straight out of the freezer at baking temperature for about 50 minutes, covered in foil, and uncovered for ten more minutes.
Equipment
This is an easy casserole recipe to make. All you will need is:
- Your oven
- A knife or mandoline to peel and slice potatoes and slice onions
- One large baking dish or individual-size dishes
- Recommended: a baking sheet or aluminum foil
I’ve started making this creamy potato gratin recipe for my family every year around the holidays, and they love it! My favorite way to serve it is in individual baking dishes with fresh herbs.
Best Potato Recipes
- Gluten Free Au Gratin Potatoes
- Instant Pot Scalloped Potatoes Recipe
- Easy Cheesy Scalloped Potatoes Recipe
- Easy Mashed Potatoes in Instant Pot
- Creamy Mashed Potatoes
- Irish Mashed Potatoes
Recipe
Jansson’s Temptation
Equipment
- Oven
Ingredients
- 1 medium onion thinly sliced
- 2 Tbsp. butter plus extra for topping
- 2 lbs. potatoes Russet or Yukon gold work well
- 1 can anchovies in oil drained
- 1 ¾ cups heavy whipping cream
- salt and pepper to taste
- ¾ cup bread crumbs
Instructions
- Preheat your oven to 350°F. Peel and thinly slice onions. Sauté them gently in a pan with butter just until they are soft.
- Drain your anchovies and grease the bottom and sides of a baking dish (or dishes) with the oil you drain.Peel potatoes and cut into strips. This is easy to do with a mandoline.
- Line your baking dish(es) with ⅓ of the sliced potatoes. Then, add half of the sauteed onions and half of the drained anchovies.
- Finally, top with another ⅓ of sliced potatoes and the remaining onions and anchovies.
- Finish with the remaining potatoes. Sprinkle with salt and pepper, then top with cream, slices of butter, and bread crumbs.
- Bake for 45 minutes for smaller dishes and about 1 hour for a larger dish, or until the potatoes are tender. Let cool for 10 minutes before serving.
Notes
- We recommend baking with a baking sheet or foil underneath the dishes just in case any bubble over.
- Cover with foil if they are browning too quickly but the potatoes aren’t done yet.
cheri says
Potatoes are one of my favorites too, so sweet to make this dish thinking of your mom.
yummysmells says
One of my mom’s favourites is scalloped potatoes, these would be a hit
Mika Palikko says
Fantastic my mon was swedish my dad was finnish I was .born in helsinki. Thank you. Delicious
Em Beitel says
That’s awesome Mika! We are so glad you enjoyed it!