Jansson's Temptation
A classic Swedish gratin of potato matchsticks, softened onions, and spiced sprat fillets baked in a rich cream mixture until golden and bubbling. Simple but deeply savoury.
TOTAL TIME
1 hr 25 min
ACTIVE TIME
35 min
QUANTITY
~1.75 kg
DIFFICULTY
Medium
CUISINE
Swedish
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/7
Tools0/14
Ingredients0/7 gathered · 5 servings
2piece
30g
125g
300ml
1,000g
2pinch
3tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 30g | — | — | |
| 3 | | 125g | — | — | |
| 4 | | 300ml | — | — | |
| 5 | | 1,000g | — | — | |
| 6 | | 2pinch | — | — | |
| 7 | | 3tbsp | — | — |
Tools15 items
Serveware1 item
Procedure31 steps
1 of 31
Turn the oven to 200 °C and let it heat fully.
⏱ 10 min
2 of 31
Lay the onions on the chopping board.
Yellow onion · 2 piece
⏱ 5s
ResultYellow onion3 of 31
Cut each onion in half through the root and peel off the papery skin.
⏱ 40s
ResultPeeled onion5 of 31
Put 20 g of the butter in the frying pan.
Unsalted butter · 20 g
⏱ 5s
ResultUnsalted butter6 of 31
Melt the butter over a medium heat.
⏱ 1 min
ResultMelted butter8 of 31
Cook gently for about 14 minutes, stirring often, until soft and pale golden.
⏱ 14 min
ResultSoftened onionsused in step 219 of 31
Tip the ansjovis and their brine into the small bowl.
Swedish ansjovis · 125 g
⏱ 10s
ResultSwedish ansjovis10 of 31
Lift the fillets out of the brine onto the chopping board with a fork.
⏱ 20s
ResultAnsjovis filletsused in step 1411 of 31
Chop the fillets roughly.
⏱ 45s
ResultChopped ansjovis12 of 31
Scrape the chopped ansjovis into a second small bowl.
⏱ 10s
ResultChopped ansjovisused in step 2213 of 31
Pour the double cream into the measuring jug.
Double cream · 300 ml
⏱ 10s
ResultDouble cream14 of 31
Pour the ansjovis brine into the cream.
⏱ 5s
ResultCream and ansjovis brine16 of 31
Lay the potatoes on the chopping board.
Floury potatoes · 1,000 g⏱ 10s
ResultFloury potatoes18 of 31
Slice the potatoes thinly, then cut the slices into matchsticks about 5 mm thick.
⏱ 8 min
ResultJulienned potatoes19 of 31
Spread half the potato matchsticks over the base of a 20 × 30 cm baking dish.
⏱ 30s
ResultFirst potato layerused in step 2320 of 31
Sprinkle a pinch of ground black pepper over the potatoes.
Ground black pepper · 1 pinch⏱ 5s
ResultPeppered potato layer21 of 31
Spread the softened onions over the potatoes.
⏱ 20s
ResultPotatoes and onions22 of 31
Scatter the chopped ansjovis over the onions.
⏱ 15s
ResultPotatoes, onions and ansjovis23 of 31
Cover with the rest of the potato matchsticks.
⏱ 30s
ResultLayered potatoes, onions and ansjovis24 of 31
Sprinkle another pinch of ground black pepper over the top.
Ground black pepper · 1 pinch⏱ 5s
ResultPeppered potato gratin25 of 31
Pour the seasoned cream evenly over the potatoes.
⏱ 20s
ResultPotato gratin in cream26 of 31
Scatter the breadcrumbs over the top.
White breadcrumbs · 3 tbsp⏱ 15s
ResultCrumbed potato gratin27 of 31
Dot the remaining 10 g of butter over the crumbs in small pieces.
Unsalted butter · 10 g⏱ 20s
ResultUnbaked jansson's temptation28 of 31
Using oven gloves, put the dish in the oven.
⏱ 10s
ResultUnbaked jansson's temptation29 of 31
Bake for about 55 minutes, until the potatoes are tender and the top is golden brown.
⏱ 55 min
ResultBaked jansson's temptation30 of 31
Using oven gloves, take the dish out of the oven.
⏱ 10s
ResultBaked jansson's temptation31 of 31
Leave it to stand for 5 minutes so the cream settles.
⏱ 5 min
ResultRested jansson's temptationTotal Time1 hr 25 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C and let it heat fully.⏱ 10 min |
| 2 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultYellow onion |
| 3 | Yellow onionstep 2 | | Cut each onion in half through the root and peel off the papery skin.⏱ 40sResultPeeled onion |
| 4 | Peeled onionstep 3 | | Slice the onion halves thinly.⏱ 2 minResultThinly sliced onionused in step 7 |
| 5 | 20 g | | Put 20 g of the butter in the frying pan.⏱ 5sResultUnsalted butter |
| 6 | — | | Melt the butter over a medium heat.⏱ 1 minResultMelted butter |
| 7 | Thinly sliced onionstep 4 | | Tip the onions into the butter.⏱ 10sResultOnions in butter |
| 8 | — | | Cook gently for about 14 minutes, stirring often, until soft and pale golden.⏱ 14 minResultSoftened onionsused in step 21 |
| 9 | 125 g | | Tip the ansjovis and their brine into the small bowl.⏱ 10sResultSwedish ansjovis |
| 10 | — | | Lift the fillets out of the brine onto the chopping board with a fork.⏱ 20sResultAnsjovis filletsused in step 14 |
| 11 | — | | Chop the fillets roughly.⏱ 45sResultChopped ansjovis |
| 12 | — | | Scrape the chopped ansjovis into a second small bowl.⏱ 10sResultChopped ansjovisused in step 22 |
| 13 | 300 ml | | Pour the double cream into the measuring jug.⏱ 10sResultDouble cream |
| 14 | Ansjovis brinestep 10 | | Pour the ansjovis brine into the cream.⏱ 5sResultCream and ansjovis brine |
| 15 | — |  | Stir to mix.⏱ 15sResultSeasoned creamused in step 25 |
| 16 | 1,000 g | | Lay the potatoes on the chopping board.⏱ 10sResultFloury potatoes |
| 17 | Floury potatoesstep 16 |  | Peel the potatoes with the peeler.⏱ 4 minResultPeeled potatoes |
| 18 | Peeled potatoesstep 17 | | Slice the potatoes thinly, then cut the slices into matchsticks about 5 mm thick.⏱ 8 minResultJulienned potatoes |
| 19 | Julienned potatoesstep 18 | | Spread half the potato matchsticks over the base of a 20 × 30 cm baking dish.⏱ 30sResultFirst potato layerused in step 23 |
| 20 | 1 pinch | | Sprinkle a pinch of ground black pepper over the potatoes.⏱ 5sResultPeppered potato layer |
| 21 | Softened onionsstep 8 | | Spread the softened onions over the potatoes.⏱ 20sResultPotatoes and onions |
| 22 | Chopped ansjovisstep 12 | | Scatter the chopped ansjovis over the onions.⏱ 15sResultPotatoes, onions and ansjovis |
| 23 | Remaining potato matchsticksstep 19 | | Cover with the rest of the potato matchsticks.⏱ 30sResultLayered potatoes, onions and ansjovis |
| Potatoes, onions and ansjovisstep 22 | |||
| 24 | 1 pinch | | Sprinkle another pinch of ground black pepper over the top.⏱ 5sResultPeppered potato gratin |
| 25 | Seasoned creamstep 15 | | Pour the seasoned cream evenly over the potatoes.⏱ 20sResultPotato gratin in cream |
| 26 | 3 tbsp | | Scatter the breadcrumbs over the top.⏱ 15sResultCrumbed potato gratin |
| 27 | 10 g | | Dot the remaining 10 g of butter over the crumbs in small pieces.⏱ 20sResultUnbaked jansson's temptation |
| 28 | — | | Using oven gloves, put the dish in the oven.⏱ 10sResultUnbaked jansson's temptation |
| 29 | — | | Bake for about 55 minutes, until the potatoes are tender and the top is golden brown.⏱ 55 minResultBaked jansson's temptation |
| 30 | — | | Using oven gloves, take the dish out of the oven.⏱ 10sResultBaked jansson's temptation |
| 31 | — | | Leave it to stand for 5 minutes so the cream settles.⏱ 5 minResultRested jansson's temptation |
| Total Time | 1 hr 25 min | ||
Serving
- Spoon the gratin onto 5 warmed plates.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 574kcal | |
| 12g | |
| 30g | |
| 16g | |
| 48g | |
| 6g | |
| 6g | |
| 335mg |
Ingredients0/7
Tools0/14
Swedish · Recipe
Jansson's Temptation
A classic Swedish gratin of potato matchsticks, softened onions, and spiced sprat fillets baked in a rich cream mixture until golden and bubbling. Simple but deeply savoury.
What you’ll doYou will soften sliced onions in butter and cut the potatoes into matchsticks. They are layered in a dish with chopped ansjovis, covered with cream mixed with the ansjovis brine, topped with breadcrumbs and butter, and baked until golden.
Serves5
Total1 hr 25 min
LevelMedium
Ingredients
- Yellow onion2 piece
- Unsalted butter30 g
- Swedish ansjovis125 g
- Double cream300 ml
- Floury potatoes1,000 g
- Ground black pepper2 pinch
- White breadcrumbs3 tbsp
Tools
Baking dishSpoonMeasuring jugFrying panSwedish ansjovis bowl (small bowl)Ansjovis bowl (small bowl)OvenChef's knifeWooden spoonDinner plateServing spoonPeelerForkOven gloveChopping board
Method
1
Turn the oven to 200 °C and let it heat fully.
200°C10 minOven
2
Lay the onions on the chopping board.
5sChopping boardYellow onion · 2 piece
3
Cut each onion in half through the root and peel off the papery skin.
40sChopping board, Chefs knifeYellow onion · step 2
4
Slice the onion halves thinly.
Result · Thinly sliced onion · used in step 7
2 minChopping board, Chefs knifePeeled onion · step 3
5
Put 20 g of the butter in the frying pan.
5sFrying panUnsalted butter · 20 g
6
Melt the butter over a medium heat.
1 minFrying pan
7
Tip the onions into the butter.
10sFrying panThinly sliced onion · step 4
8
Cook gently for about 14 minutes, stirring often, until soft and pale golden.
Result · Softened onions · used in step 21
14 minFrying pan, Wooden spoon
9
Tip the ansjovis and their brine into the small bowl.
10sSwedish ansjovis bowl (small bowl)Swedish ansjovis · 125 g
10
Lift the fillets out of the brine onto the chopping board with a fork.
Result · Ansjovis fillets · used in step 14
20sChopping board, Fork
11
Chop the fillets roughly.
45sChopping board, Chefs knife
12
Scrape the chopped ansjovis into a second small bowl.
Result · Chopped ansjovis · used in step 22
10sAnsjovis bowl (small bowl)
13
Pour the double cream into the measuring jug.
10sMeasuring jugDouble cream · 300 ml
14
Pour the ansjovis brine into the cream.
5sMeasuring jugAnsjovis brine · step 10
15
Stir to mix.
Result · Seasoned cream · used in step 25
15sMeasuring jug, Spoon
16
Lay the potatoes on the chopping board.
10sChopping boardFloury potatoes · 1,000 g
17
Peel the potatoes with the peeler.
4 minChopping board, PeelerFloury potatoes · step 16
18
Slice the potatoes thinly, then cut the slices into matchsticks about 5 mm thick.
8 minChopping board, Chefs knifePeeled potatoes · step 17
19
Spread half the potato matchsticks over the base of a 20 × 30 cm baking dish.
Result · First potato layer · used in step 23
30sBaking dishJulienned potatoes · step 18
20
Sprinkle a pinch of ground black pepper over the potatoes.
5sBaking dishGround black pepper · 1 pinch
21
Spread the softened onions over the potatoes.
20sBaking dish, Wooden spoonSoftened onions · step 8
22
Scatter the chopped ansjovis over the onions.
15sBaking dishChopped ansjovis · step 12
23
Cover with the rest of the potato matchsticks.
30sBaking dishRemaining potato matchsticks · step 19Potatoes, onions and ansjovis · step 22
24
Sprinkle another pinch of ground black pepper over the top.
5sBaking dishGround black pepper · 1 pinch
25
Pour the seasoned cream evenly over the potatoes.
20sBaking dishSeasoned cream · step 15
26
Scatter the breadcrumbs over the top.
15sBaking dishWhite breadcrumbs · 3 tbsp
27
Dot the remaining 10 g of butter over the crumbs in small pieces.
20sBaking dishUnsalted butter · 10 g
28
Using oven gloves, put the dish in the oven.
10sBaking dish, Oven, Oven glove
29
Bake for about 55 minutes, until the potatoes are tender and the top is golden brown.
200°C55 minBaking dish
30
Using oven gloves, take the dish out of the oven.
10sBaking dish, Oven, Oven glove
31
Leave it to stand for 5 minutes so the cream settles.
5 minBaking dish
32
Spoon the gratin onto 5 warmed plates. → Into 5 equal portions
Result · Rested jansson's temptation
40sDinner plate, Serving spoonRested jansson's temptation · step 31
Printed 7 October 2026