Janssons frestelse, another favourite julbord recipe. Key ingredients are potatoes, onions, pickled sprats, breadcrumbs and cream. Only a handful of ingredients but you will be surprised how they come together, creating what we believe to be the tastiest potato dish ever!!
Without question, this classic always features on a Swedish julbord, the recipe was first published in 1940 although it is suggested that it was named after a food-loving opera singer called Mr Jansson in the early 1900’s. Whatever its history it’s as popular today as ever.
So, here is your shopping list for Janssons frestelse
- 450g floury potatoes
- 1 onion
- 1 small tin of anchovies (spice-cured sprats) This is the game changing ingredient, although our advice is to keep this a secret until your guests have tried the dish, it can sound a little off putting- but trust us, once its cooked nobody will suspect anything!!
- 150ml whipping cream
- Breadcrumbs, butter and salt and pepper
Let’s get cooking
- Preheat your oven to around 220 c.
- Peel your potatoes and cut into thin discs or strips, whichever you prefer.
- Peel your onion, slice thinly and fry lightly in some butter to soften.
- Drain the brine from the ansjovis and mix with cream. Cut your anchovies into small pieces.
- Grease an oven proof baking dish and layer potatoes, onions and anchovies. Season with every layer.
- Finally pour over your cream, spiced brine mixture, sprinkle with breadcrumbs and dot the surface with small pieces of butter.
- Bake for 60-75 mins
And since we couldn’t find a free image of it, here is a link to a recipe at Ica with a lovely image plus instructions:-)