Jansson’s Frestelse (Jansson’s Temptation)

The first time I had this dish was in the late 80′s when we lived in the Kingdom of Tonga. We were having dinner at the house of the Swedish Commercial Attache and they served a traditional Swedish meal. This was one of them and I have loved it since. Years later, our good friend Laila Nylund from San Diego (who now lives in Washington state), wrote down the recipe for me and taught me how to make it. Here is her recipe as she had written it down for me:


  • 1 can anchovies (has to be Swedish or Scandinavian anchovies)
  • potatoes (cut shoestring style–or you can use the frozen ones)
  • white pepper
  • 1 large onion, sliced
  • 2 – 4 tbsp half and half or cream (depending on how large the dish is)


1. Sautee onions (cut up good)  and add 1 tbsp sugar. (Use pam spray on dish first)

2. Place and cover bottom of dish with shoestring potatoes.

3. Use a whole can of anchovies including the juice and place all over the potatoes. Use sparingly the white pepper all over the potatoes.

4. Finish with the sauteed onions.  Place shoestring potatoes on top and more white pepper. Add breadcrumbs and spread all over.

5.  Add half and half so when you fill the dish, you will see the half and half (meaning add the cream until you cover the potato layers).

6. Bake in over at 375 degrees for 35 minutes.  Serve hot…or cold.

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