Jansson's Frestelse
Submitted by verkev
Jansson’s frestelse is the iconic Swedish Christmas potato gratin: julienned potatoes layered with soft onions and salty anchovies, baked in cream until golden and bubbling. A must on any Scandinavian smorgasbord.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
1 hrsJansson’s frestelse (Jansson’s Temptation) is Sweden’s great casserole, the centerpiece of any proper julbord (Christmas table). The story goes that a Swedish religious ascetic named Jansson abandoned his vows for a plate of this gratin, and one bite tells you why.
The potato technique matters. Julienne them into matchsticks and soak in cold water to rinse excess starch, which keeps the finished dish from turning gluey. Pat them absolutely dry before layering, wet potatoes thin the cream.
Swedish anchovies (ansjovis) are actually cured sprats, which are sweeter and milder than Mediterranean anchovy fillets. If using Italian or Spanish anchovies instead, use slightly fewer, they pack more punch. Either way, don’t skip them. This dish is defined by their savory hum.
The cream-milk mixture should barely simmer before pouring over the layers. Warm liquid jumpstarts the cooking and helps the potatoes absorb evenly, while cold dairy leaves a raw layer at the bottom after 45 minutes of baking.
Chef Tips
- Cook the onions soft but not brown, 10 full minutes on low-medium heat. Dark onions turn the casserole bitter.
- End your layering with potatoes on top, not anchovies, which can burn on direct heat.
- Brown the top aggressively at the end if it looks pale, a quick broil gives the gratin its signature finish.
- Rest the casserole 10 minutes after baking, the liquid thickens as it cools.
Variations
- Add a grating of nutmeg to the cream for a warmer, more French lean.
- Stir a tablespoon of Dijon mustard into the cream for extra punch.
- Top with grated Gruyère in the last 10 minutes for a non-traditional cheesy crust.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Place the potato strips in cold water to keep them from discoloring.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a 10 to 12 inch skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown.
With a pastry brush or paper towels, spread a 1½ to 2-quart souffle or baking dish with the remaining half tablespoon of butter.
Drain the potatoes and pat them dry with paper towels.
Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies ending with potatoes.
Sprinkle each layer with a little white pepper.
Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits.
In a small saucepan, heat the milk and cream until it barely simmers, then pour over potatoes.
Bake in the center of the oven for 45 minutes or until the potatoes are tender when pierced with the tip of a sharp knife or skewer and the liquid is nearly absorbed.
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