Casseroles > Side Dishes > Sweden > Jansson's Frestelse >
8 to 10 potatoes, peeled & shredded
2 onions, sliced or chopped
Butter or margarine (for frying)
20 anchovy fillets
1-1/4 C whipping cream
1 TBS dried breadcrumbs
1 TBS butter or margarine (topping)
Preheat oven to 350-degrees F. Peel the potatoes and onions; coarsely shred the potatoes. Slice or chop the onion; sauté in a bit of butter or margarine in a skillet for about five minutes. In a lightly greased baking dish, alternate layers of potatoes, onions and anchovies (the top and bottom layers consisting of potatoes). Pour half the cream and two or three tablespoons of anchovy juice over the casserole. Dot with more butter and sprinkle with breadcrumbs. Bake for about forty-five minutes. Baste outer edges of casserole with the remaining cream towards the end of the baking time. Serve.
Historical Note: The name "Jansson's Frestelse" is said to have originated with opera singer Pelle Janzon (1844-1889), who was known to be a great lover of food. Other culinary historians insist the dish was named after a phrase coined by writer Gunnar Stigmark (sa var det med Janssons frestelse) in reference to the 1928 film Janssons Frestelse starring Edvin Adolphson.
*Jansson's Frestelse image (C) Anders Jonsson (2009). Used under the Creative Commons Attribution-Share Alike 3.0 Unported, 2.5 Generic, 2.0 Generic & 1.0 Generic licenses. Permission is granted to copy, distribute and/or modify image under terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.
Food Fare Culinary Collection: Swedish Koket
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