An exceptionally creamy Swedish potato casserole layered with gently softened onion and authentic Swedish ansjovis, finished with a crisp browned-butter breadcrumb topping. This Swedish Cravings Signature version preserves the soul of the traditional dish while refining every detail for deeper flavour, a silky interior, and a beautifully golden crust.
Few dishes are as closely connected with Swedish celebrations as Janssons Frestelse.
It appears on Christmas tables, Easter buffets, Midsummer spreads, family celebrations, and late-night holiday meals throughout Sweden. The traditional foundation is beautifully simple: finely cut potatoes, onion, Swedish ansjovis, cream, breadcrumbs, and butter. Swedish recipes typically layer the ingredients, reserve some of the ansjovis brine for the cream, and finish the casserole with breadcrumbs and butter.
At Swedish Cravings, we wanted to keep that unmistakable character while solving the problems that often affect homemade versions:
- Potatoes that remain firm in the centre
- A watery or separated cream sauce
- Harsh pieces of undercooked onion
- Uneven ansjovis flavour
- A topping that is pale rather than crisp
- An overly salty result caused by too much brine
Our Signature version uses slowly softened onion, hand-cut potato matchsticks, carefully measured ansjovis brine, warm cream, layered assembly, and breadcrumbs toasted lightly in browned butter.
The result is creamy without becoming wet, deeply savoury without becoming overly salty, and crisp on top while remaining wonderfully tender underneath.
The Most Important Ingredient: Swedish Ansjovis
International cooks frequently mistake Swedish ansjovis for Mediterranean anchovies.
They are not interchangeable.
Swedish ansjovis is traditionally made from skarpsill, or European sprat, cured in a sweet, salty, vinegary and warmly spiced brine. Commercial Swedish versions may include spices such as cinnamon and mace. Mediterranean anchovies are generally much saltier, packed in oil, and lack the distinctive sweet-spiced flavour required for authentic Janssons Frestelse.
For the correct flavour, use:
- Grebbestads Ansjovis
- Abba Ansjovis
- Another authentic Swedish spiced sprat product
Do not substitute ordinary anchovy fillets unless absolutely necessary.
The Swedish Cravings Signature
We do not reinvent Janssons Frestelse.
We refine it.
Our version focuses on:
- Authentic Swedish ansjovis made from seasoned sprats
- Onion cooked very slowly until sweet and completely soft
- Potato cut by hand into fine, even matchsticks
- Cream infused with a carefully controlled amount of ansjovis brine
- Layering rather than mixing
- A restrained amount of white pepper
- Breadcrumbs toasted briefly in browned butter
- Adding part of the cream during baking to maintain moisture
- A proper resting period before serving
Some traditional recipes use milk and cream, while richer versions use mostly or entirely cream. Official Swedish recipes vary, but all rely on the potato absorbing the dairy and ansjovis seasoning as it cooks.
For Swedish Cravings, we use mostly cream with a smaller quantity of milk. This gives richness while helping the casserole cook evenly without feeling excessively heavy.
Ingredients
Serves 6 as a main course or 8–10 as part of a buffet
Janssons Frestelse
- 1.2 kg floury or all-purpose potatoes
- 3 large yellow onions
- 40 g unsalted butter, for the onions and baking dish
- 250 g authentic Swedish ansjovis fillets, drained
- 75–100 ml reserved ansjovis brine
- 500 ml heavy whipping cream
- 150 ml whole milk
- ¼ tsp freshly ground white pepper
- Fine sea salt only if needed
Signature Breadcrumb Topping
- 50 g unsalted butter
- 65 g fine breadcrumbs
- Small pinch of fine sea salt
To Finish
- 1 tbsp finely chopped fresh parsley, optional
- A few whole ansjovis fillets for decoration, optional
Instructions
Step 1 – Prepare the Baking Dish
Preheat the oven to:
190°C / 375°F conventional heat
or
175°C / 350°F fan-assisted
Generously butter a baking dish measuring approximately 22 × 30 cm / 9 × 12 inches.
Use a dish deep enough to hold several distinct layers.
Step 2 – Slowly Soften the Onions
Peel the onions and slice them very thinly.
Melt 30 g butter in a large frying pan over low to medium-low heat.
Add the onions with a tiny pinch of salt.
Cook gently for 20–25 minutes, stirring regularly.
The onions should become:
- Completely soft
- Sweet
- Translucent
- Pale golden at most
Do not allow them to brown deeply.
Traditional recipes commonly soften the onion in butter before layering it with the potato and ansjovis.
Slow cooking is one of the most important Swedish Cravings refinements. Properly softened onion disappears into the creamy filling instead of remaining sharp or stringy.
Step 3 – Prepare the Ansjovis
Drain the ansjovis but reserve the brine.
Pat the fillets lightly with kitchen paper only when they are unusually wet.
Leave approximately one-third of the fillets whole.
Roughly chop the remainder.
Using both chopped and whole fillets gives better distribution while preserving occasional recognisable pieces of ansjovis.
Measure 75 ml brine to begin with.
The amount of brine differs between brands, and some products are considerably saltier than others. Swedish recipes specifically advise reserving and using the brine, but overly generous quantities can make the finished casserole too salty.
Step 4 – Prepare the Potatoes
Peel the potatoes.
Cut them by hand into fine matchsticks approximately:
4–5 mm thick and 5–7 cm long
Do not grate them.
Do not cut them into round slices.
The traditional matchstick shape creates the correct creamy, layered texture.
Place the cut potatoes in a clean kitchen towel and pat dry.
Do not soak or rinse them extensively. The natural potato starch helps thicken the cream inside the casserole.
Step 5 – Prepare the Cream Mixture
Combine in a saucepan:
- Heavy cream
- Whole milk
- 75 ml ansjovis brine
- White pepper
Heat gently until steaming but not boiling aggressively.
Taste carefully.
The mixture should taste noticeably seasoned but not sharply salty.
Add another tablespoon or two of brine only when the flavour is too mild.
Do not automatically use all the liquid from the cans.
Step 6 – Build the First Layer
Arrange approximately one-third of the potato matchsticks in the buttered baking dish.
Spread half of the softened onion evenly over the potato.
Scatter half of the chopped and whole ansjovis across the onion.
Add another third of the potatoes.
Repeat with:
- Remaining onion
- Remaining ansjovis
Finish with the final potato layer.
The top should be mostly potato, protecting the fish and onion while creating a beautifully golden surface.
Layering potato, onion, and ansjovis—beginning and ending with potato—is the standard traditional method.
Step 7 – Add the Cream
Pour approximately three-quarters of the warm cream mixture slowly over the casserole.
Press the potatoes down gently with the back of a spoon.
The cream should rise visibly around the layers but should not completely flood the top.
Reserve the remaining cream mixture.
Let the assembled casserole stand for 10 minutes before baking so the warm liquid can begin moving between the potato layers.
Step 8 – Begin Baking
Place the baking dish in the lower-middle part of the oven.
Bake uncovered for 30 minutes.
During this stage, the potatoes begin softening and absorbing the seasoned cream.
Step 9 – Prepare the Browned-Butter Breadcrumbs
While the casserole begins baking, melt the topping butter in a small saucepan.
Continue cooking until the milk solids become pale golden and the butter develops a gentle nutty aroma.
Remove it from the heat.
Stir in:
- Breadcrumbs
- Tiny pinch of salt
Mix until every breadcrumb is lightly coated.
The breadcrumbs should remain loose and sandy rather than forming a paste.
Step 10 – Add the Remaining Cream and Topping
After the first 30 minutes, remove the casserole carefully from the oven.
Pour the remaining cream mixture gently around the edges and across any dry-looking areas.
Do not pour everything into one spot.
Scatter the browned-butter breadcrumbs evenly over the top.
Return the dish to the oven.
Step 11 – Finish Baking
Bake for another 35–45 minutes.
The Janssons Frestelse is ready when:
- The potato is completely tender
- The cream is thick and bubbling gently
- The surface is deep golden
- The breadcrumbs are crisp
- A knife passes through the centre without resistance
Traditional recipes generally bake Janssons Frestelse for approximately 45–60 minutes, depending on temperature, dish depth, and potato thickness.
When the topping browns too quickly, cover loosely with foil for the final part of baking.
Step 12 – Let It Rest
Remove the casserole from the oven.
Let it rest for at least 20–25 minutes before serving.
This is essential.
During the resting time:
- The cream thickens
- The potato layers settle
- The ansjovis flavour becomes more balanced
- The casserole becomes easier to portion
Serving it immediately from the oven can make it seem much wetter than it truly is.
The Swedish Cravings Signature Texture
A perfect Janssons Frestelse should have:
- Completely tender potato
- Silky cream between every layer
- Sweet, soft onion
- Evenly distributed ansjovis flavour
- A crisp golden topping
- No watery liquid collecting at the bottom
- No harsh saltiness
It should be creamy enough to feel luxurious but firm enough to serve with a large spoon.
The potato matchsticks should remain barely distinguishable while being fully tender.
Why We Do Not Use Ordinary Anchovies
Mediterranean anchovies are often intensely salty and packed in oil.
Swedish ansjovis is sweet-spiced cured sprat with a very different aromatic profile. The brine itself is a defining part of Janssons Frestelse.
Using ordinary anchovies may produce a pleasant potato gratin, but it will not taste like an authentic Jansson.
Why We Cook the Onion Slowly
The onions do not have enough time to soften properly if added raw in a thick casserole.
Slow cooking creates:
- Sweetness
- Tenderness
- Better integration with the cream
- No sharp raw-onion flavour
They should almost melt into the dish.
Why We Do Not Rinse Away All the Potato Starch
The starch released by the potatoes helps thicken the cream naturally.
When the potatoes are thoroughly rinsed, the casserole may remain thinner and less cohesive.
Pat them dry to remove excess surface water, but preserve their natural starch.
Why We Add the Cream in Two Stages
Adding all the cream at once can make the upper potato layer float or prevent the surface from browning efficiently.
Using most at the beginning and the remainder halfway through:
- Keeps the interior moist
- Allows better absorption
- Protects dry areas
- Preserves a crisp topping
Swedish Cravings Tips
- Use authentic Swedish ansjovis only.
- Taste the brine before adding it.
- Cut the potatoes into consistent matchsticks.
- Do not grate the potatoes.
- Cook the onion slowly and patiently.
- Use warm cream for more even cooking.
- Begin and finish with potato layers.
- Add the breadcrumbs halfway through rather than too early.
- Cover loosely with foil if the topping darkens too quickly.
- Allow the casserole to rest before serving.
- Janssons Frestelse often tastes even better reheated the following day.
Serving the Swedish Way
Janssons Frestelse is traditionally served as part of:
- Christmas smörgåsbord
- Easter buffet
- Midsummer celebrations
- Late-night holiday meals
- Family gatherings
- Swedish buffet tables
Serve it alongside:
- Swedish meatballs
- Christmas ham
- Pickled herring
- Gravlax
- Crispbread
- Beetroot salad
- Boiled eggs
- Fresh green salad
It can also be served as a main course with a crisp salad and Swedish crispbread.
Preparing It in Advance
Janssons Frestelse is excellent for advance preparation.
You can assemble the casserole several hours ahead, cover it, and refrigerate it before baking.
For the best texture, add the breadcrumb topping during baking rather than before refrigeration.
A fully baked Jansson can also be refrigerated and reheated the following day. ICA specifically notes that it can be prepared ahead and warmed in the oven.
Reheat at:
160°C / 320°F
for approximately 25–35 minutes, covered for the first half and uncovered at the end.
Storage
Store leftovers covered in the refrigerator for up to three days.
Reheat gently in the oven rather than the microwave whenever possible.
Janssons Frestelse can be frozen, although the potato texture may become slightly softer.
Freeze for up to two months.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular anchovies?
Not for an authentic result.
Use Swedish ansjovis made from spiced sprats. Ordinary anchovies are much saltier and lack the sweet-spiced brine that defines the dish.
Should I use floury or waxy potatoes?
Swedish recipes differ. Some recommend firm potatoes, while others favour floury varieties for a softer, creamier result.
For the Swedish Cravings version, choose a floury or versatile all-purpose potato that softens well but does not collapse immediately.
Why is my Jansson watery?
Possible causes include:
- Potatoes containing excess surface water
- Too much milk
- Too much liquid overall
- Insufficient baking time
- Serving immediately without resting
Allow it to rest for at least 20 minutes.
Why is it too salty?
The most common cause is using too much ansjovis brine.
Brands vary significantly, so taste and measure carefully rather than adding all of it automatically.
Can I make it without ansjovis?
You can make a vegetarian potato frestelse with capers or another salty ingredient, but it will no longer be Janssons Frestelse.
Should cheese be added?
Traditional Janssons Frestelse does not require cheese.
Cheese can overpower the characteristic ansjovis flavour and turn the dish into an ordinary potato gratin.
For the Swedish Cravings Signature version, we deliberately use no cheese.
Shop Authentic Swedish Favourites
At Swedish Cravings, we celebrate the dishes that bring Swedish families together throughout the year.
Complete your Swedish celebration table with authentic favourites such as:
- Swedish ansjovis
- Swedish crispbread
- Swedish mustard
- Pickled herring
- Swedish coffee
- Traditional Swedish sweets
Everything is carefully selected to help you recreate genuine Swedish flavours wherever you live.
A Taste of Swedish Winter
Janssons Frestelse is more than a potato casserole.
For many Swedes, the aroma of cream, butter, onion, and ansjovis means that a celebration is approaching.
It belongs to crowded Christmas tables, Easter lunches, winter evenings, and family buffets where someone always returns for one more spoonful.
The Swedish Cravings Signature Janssons Frestelse remains faithful to the beloved original while refining the details that make the difference between an ordinary version and an unforgettable one.
The onion is cooked patiently until sweet.
The potatoes are cut carefully by hand.
The authentic Swedish ansjovis is distributed throughout every layer.
The cream is seasoned with just enough brine.
The browned-butter breadcrumbs form a crisp golden crust.
And the finished casserole is allowed to rest until every layer becomes rich, creamy, and beautifully balanced.
It is warm, generous, nostalgic, and unmistakably Swedish.
Happy cooking, smaklig måltid, and welcome to the taste of Sweden.
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