Jansson's Temptation

Every Swedish Christmas table has one. Every Swedish grandmother swears hers is the best. And honestly? They’re all right.

Jansson’s Temptation is layers of matchstick-cut potatoes, soft onions, and Swedish anchovies (which are milder and sweeter than the Mediterranean kind), all bathed in cream and baked until golden-brown and bubbling.

The anchovies melt into the cream as it cooks, leaving behind a gentle, savory brininess that makes the potatoes absolutely addictive.

It comes out of the oven with a crispy breadcrumb top and a creamy, soft interior that has kept Scandinavians coming back for over a century.

Kitchen Tips

• Use Swedish anchovies (ansjovis/sprats) if you can find them. They’re cured in sugar and spices and taste nothing like the salty Italian kind. The dish won’t taste right without them.
• Cut the potatoes into thin, even strips so they cook at the same rate. Uneven cuts mean some will be crunchy while others are mush.
• Start and end with potato layers. The potatoes on top crisp up beautifully, and the ones on the bottom soak up all that anchovy-cream goodness.
• Don’t skimp on the cream. It should come about halfway up the sides of the dish. The potatoes absorb most of it as they bake.