Sweden

Janssons frestelse

Name: Janssons frestelse
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Swedish
Ingredients: 1 kg cut into thin matchsticks potato; 2 large thinly sliced onion; 1 tin Swedish ansjovis (spiced sprats) with 2 tbsp brine anchovy fillets; 3 tbsp butter; 1 2/3 cups fresh cream (thickened cream, heavy cream); 6 tbsp milk; 3 tbsp breadcrumbs; 1/4 tsp white pepper; a pinch salt

Potatoes, onions, cream and a sly salty fish. The temptation is real and it is baked.

75 minTime

12 gProtein each

mildSpice

Whose temptation was it?2 chapters · 1 min read

Make it your way

Grandma's waySwedish sprats, cream and potatoes, as on the julbord.

The original

487kcalsame

12 gproteinsame

5 gfibresame

75minutessame

Classic Janssons frestelse.

Per serving, worked out from the ingredient table.

Ingredients

Potato1 kg, cut into thin matchsticks

Onion2 large, thinly sliced

Anchovy fillets1 tin Swedish ansjovis (spiced sprats), with 2 tbsp brine

Butter3 tbsp

Fresh cream (thickened cream, heavy cream)1⅔ cups

Milk6 tbsp

Breadcrumbs3 tbsp

White pepper¼ tsp

Salta pinch

Method

5 steps

1Heat the oven to 200°C. Soften the onions in half the butter over medium heat.
2Cut the potatoes into thin matchsticks. Do not rinse them.
3Butter a baking dish and layer potatoes, onions and sprats, finishing with potatoes. Pour over the brine and half the cream.
4Bake 25 minutes, then pour over the rest of the cream and the milk, scatter breadcrumbs and dot with butter. Bake 25 to 30 minutes more.
5Rest 10 minutes before serving.

Serve it like this

Bring the dish straight to the table with a big spoon. On a julbord it sits beside ham, meatballs and herring; on a weeknight, beside roast chicken.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sweden

Janssons frestelse

Potatoes, onions, cream and a sly salty fish. The temptation is real and it is baked.

75 minTime

12 gProtein each

mildSpice

Whose temptation was it?2 chapters · 1 min read

Make it your way

Grandma's waySwedish sprats, cream and potatoes, as on the julbord.

The original

487kcalsame

12 gproteinsame

5 gfibresame

75minutessame

Classic Janssons frestelse.

Per serving, worked out from the ingredient table.

Ingredients

Potato1 kg, cut into thin matchsticks

Onion2 large, thinly sliced

Anchovy fillets1 tin Swedish ansjovis (spiced sprats), with 2 tbsp brine

Butter3 tbsp

Fresh cream (thickened cream, heavy cream)1⅔ cups

Milk6 tbsp

Breadcrumbs3 tbsp

White pepper¼ tsp

Salta pinch

Method

5 steps

1Heat the oven to 200°C. Soften the onions in half the butter over medium heat.
2Cut the potatoes into thin matchsticks. Do not rinse them.
3Butter a baking dish and layer potatoes, onions and sprats, finishing with potatoes. Pour over the brine and half the cream.
4Bake 25 minutes, then pour over the rest of the cream and the milk, scatter breadcrumbs and dot with butter. Bake 25 to 30 minutes more.
5Rest 10 minutes before serving.

Serve it like this

Bring the dish straight to the table with a big spoon. On a julbord it sits beside ham, meatballs and herring; on a weeknight, beside roast chicken.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Janssons frestelse

Make it your way

Ingredients

Method

Janssons frestelse

Make it your way

Ingredients

Method

Make it a meal