Jansson's temptation – creamy and crispy, in the oven or over the fire

Potato sticks, onion, Swedish anchovies and cream – with a crispy top

6 servings
Time: 20 min + 50–60 min in the oven
Difficulty: Easy
10 ingredients
8 steps

Photo: Andejons, Wikimedia Commons (CC BY-SA 3.0)

Jansson's temptation is the hot dish that makes the Christmas table smell of Christmas: thin potato sticks, soft onion and salty Swedish anchovies baked in cream until the top turns golden and crispy. It is best made the day before or a few hours ahead, and it gets better for resting a while after the oven. That also makes it perfect to take outdoors, to a Christmas buffet by the fire, where it is warmed up again in a cast iron pot with embers on the lid.

Nobody knows for sure who Jansson was. One theory is the opera singer Pelle Janzon, who is said to have served an anchovy casserole in the 1800s. Another is that the name came from a film with the same title in 1928, after which a hostess in Stockholm named the dish. What is certain is that it has been on Swedish Christmas tables for almost a hundred years.

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Over the fire, in the cast iron pot

The easiest way is to make Jansson in the cast iron pot at home and just warm it up outdoors. Place the pot with the lid on at the edge of the bed of embers and put a shovel of embers on the lid – the heat from above keeps the top crispy. After 30 minutes it is hot all the way through. Turn the pot a quarter turn every ten minutes so that it does not burn on one side.

If you want to bake it from scratch over the fire: allow 60–75 minutes, embers under the pot and on the lid, and less heat from below than you think. Cream burns easily on the bottom, so a grate or two stones under the pot make a big difference. More tricks for controlling the heat in cooking in a pot over the fire.

Swedish anchovies or Italian anchovies?

This is the most common mistake with Jansson outside Sweden – and sometimes in Sweden too. What Swedish shops call ansjovis is sprats pickled in a sweet and spicy brine with sugar, salt, vinegar and spices such as cinnamon and nutmeg. It tastes mildly sweet and spiced. Italian and Spanish anchovies are salted and give a completely different, much saltier taste.

If the tin says anchovies in oil or salt, it is the wrong fish for Jansson. Look for Swedish "ansjovis" or "ansjovisfiléer" – sprats should be listed in the ingredients.

Tips for a perfect Jansson

Sticks, not slices. Sticks give more surface that soaks up the cream sauce and turns crispier on top.
Floury potatoes. They make the sauce thick and creamy. Waxy potatoes turn more watery.
The day before. Do everything except the baking, but do not cut the potatoes until you are ready to put them in the dish – otherwise they turn grey. Bake it the day before and reheat for 20–30 minutes at 175 degrees.
The top. If it is pale after 50 minutes, switch on the grill for the last few minutes – and stay by the oven.

Jansson's temptation with children

Swedish anchovies are a taste many children need to get used to. Make a small dish on the side with just potato, onion and cream – an ordinary potato gratin – or put the anchovies in only one half of the dish. Children can peel onions (with swimming goggles, if their eyes water), lay the layers and sprinkle the breadcrumbs.

Swedish anchovies are salty, so small children do not need more than a small portion. Serve Jansson next to something mild, like meatballs with mashed potatoes.

Ways to vary Jansson

Without fish: swap the anchovies for strips of smoked ham or fried bacon – a version many children like.
With herring: swap half the anchovies for pickled matjes herring for a milder taste.
Lactose-free: lactose-free cream and milk work just as well.
With red onion: adds a little sweetness and colour.

Common mistakes

Salted Italian anchovies instead of Swedish ones – the dish becomes too salty and tastes wrong.
Too little liquid – the potatoes turn dry and hard. The cream mixture should come almost up to the top.
Rinsing the potatoes – the sauce turns thin.
Too little time – the potatoes should be soft all the way through. Allow at least 50 minutes.

Frequently asked questions

How long should Jansson's temptation be in the oven?

50–60 minutes at 220 degrees, until the potatoes are completely soft and the top is golden. A knife should slide straight through.

Can you make Jansson's temptation the day before?

Yes. Bake it completely, let it cool and put it in the fridge. Reheat for 20–30 minutes at 175 degrees. It even gets better for standing overnight.

Are Swedish anchovies the same as Italian anchovies?

No. Swedish anchovies are sprats pickled in a sweet spiced brine. Italian anchovies are salted and much saltier. For Jansson you want Swedish anchovies.

Can you freeze Jansson's temptation?

You can, but the potatoes turn a little mealy and the sauce may split. It is better to make it no more than two days ahead and keep it in the fridge.

How do you heat Jansson over an open fire?

In a cast iron pot with a lid: place it at the edge of the embers and put embers on the lid. After about 30 minutes it is hot all the way through. Turn the pot now and then.

More Christmas food that can handle a cold day outdoors: the Christmas buffet by the fire, mulled wine in the pot and ris à la Malta for dessert. All of Christmas is in the Christmas guide.