Jansson’s temptation
How could you go wrong with potatoes, onions, sprats and cream?
Jansson’s temptation, or Janssons frestelse − a creamy potato and sprat casserole − is said to have been named after Pelle Janzon, a food-loving Swedish opera singer of the early 1900s.
In any case, the recipe was published for the first time in 1940, and this rich casserole quickly became a classic of the Swedish Christmas dinner table. But Jansson’s temptation can just as easily be eaten at any time of year.
Conversions and abbreviations
1 g = 1 gramme = 1/1,000 of a kg
1 kg = 1 kilogram = 2.2 pounds (lb)
1 dl = 1 decilitre = 100 millilitres (ml) = 1/10 of a litre = 0.4 US cup
1 litre = 10 dl = 0.9 UK quart (qt) = 1.06 US liquid quart
1 fl oz, UK = 1 fluid ounce = 1/33 UK quart = 30 ml
1 fl oz, US = 1/32 US qt = 28 ml
1 lb = 16 oz = 450 ml
1 tsp = 1 teaspoon = 1/6 oz = 5 ml
1 tbsp = 1 tablespoon = 3 teaspoons = 1/2 oz = 15 ml
°C = degrees Celsius
°F = degrees Fahrenheit
For more online conversions: onlineconversion.com.
Jansson’s temptation recipe
Ingredients
(6–8 servings)
1.2 kg waxy potatoes
2 big onions
2 tins (125 g) sprat fillets in brine
0.5 dl sprat brine
5 dl double cream
1 pinch of salt
2 pinches of black pepper
3 tbsp breadcrumbs
1 knob of butter, for frying
Preparation
Preheat the oven to 200°C.
Peel and thinly slice the onions. Sauté in butter on low heat in a frying pan until soft but not brown.
Peel the potatoes and cut them into thin strips.
Brush an ovenproof baking dish with butter.
Start with a layer of potatoes in the bottom of the dish, then add some of the onion and some sprat fillets. Do a few layers like this and finish off with potatoes and sprats on the top.
Pour the cream and the sprat brine over the potatoes. Make sure that the cream doesn't fully cover the potatoes – leave 1–2 centimetres to the top of the dish (or it will boil over).
Bake the casserole in the lower part of the oven for 50–60 minutes, until the potatoes are soft and golden brown.
When 10–15 minutes remain, take the Jansson out and sprinkle it with a thin layer of breadcrumbs.
Put the casserole back in the oven and let the breadcrumbs turn golden. Then, let it rest for a while before serving.
