Jansson’s temptation, a Scandinavian treat


6 medium size red-skinned potatoes, peeled and cut into matchsticks

1 large white onion, peeled and finely sliced

20 anchovy fillets (I used sweet white ones – ideally use Swedish anchovies), chopped

50 g butter

170 ml single cream

200 ml double cream

Sea salt and fresh ground black pepper

20 g sourdough breadcrumbs



  1. Preheat the oven to 180°C/fan 160°C.
  2. Season the potatoes well (but use less salt if using the tinned anchovy fillets in oil). Place the potatoes in a bowl with the onion and anchovies and some of the anchovy oil and mix gently. Spoon into a buttered ovenproof/gratin dish. Dot with the remaining butter.
  3. Warm the cream gently. When hot (but not boiling) pour over the potatoes until they are almost covered.
  4. Cover with foil and bake for about 1½ hours until soft. Remove the foil, sprinkle over the sourdough breadcrumbs, and return to the oven and continue to bake until bubbling, crusty and crispy.
  5. Leave to rest for 10 minutes before serving.


Serve with crusty bread and salad or green vegetables.KgHnpatMQjO7%G59OdudxQ

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