Janssons Frestelse (Classic Swedish Potato Casserole)

Baked potato and anchovy casserole with cream and onions.

Ingredients (Serves 4–6)

• 800 g potatoes, peeled and thinly sliced

• 1 onion, finely sliced

• 100–125 g pickled sprats or anchovy fillets, drained

• 300 ml heavy cream

• 50 g butter, diced

• Salt and freshly ground black pepper, to taste

• Optional: breadcrumbs for topping

Preparation

1. Preheat oven:

   • Set oven to 200°C (390°F).

2. Layer the ingredients:

   • Butter a medium baking dish.

   • Layer half the potatoes in the dish.

   • Spread onions and sprats evenly over the potatoes.

   • Add the remaining potatoes on top.

   • Pour cream evenly over the casserole.

   • Dot with butter and season lightly with salt and pepper (sprats are already salty).

3. Bake:

   • Cover with foil and bake for 40 minutes.

   • Remove foil and bake for another 20–30 minutes until top is golden and potatoes are tender.

   • Optional: sprinkle breadcrumbs on top for extra crispiness during the last 10 minutes.

4. Serve:

   • Serve hot as a side dish or main dish, often accompanied by crispbread or pickled vegetables.

Serving Suggestions

• Traditional accompaniment to Swedish Christmas smörgåsbord.

• Can be served with pickled beetroot or a fresh green salad for contrast.

Tips

• Use starchy potatoes (like Yukon Gold) for best creamy texture.

• Slice potatoes thinly (1–2 mm) for even cooking.

• If anchovies are very salty, adjust added salt carefully.