Jansson’s Temptation Recipe
This Jansson’s Temptation Recipe ends up as a rich, creamy dish, similar to a Gratin Dauphinois, but with the slightly salty addition of anchovies and onions. It is quite a substantial dish, and goes beautifully with Lamb, Chicken or Pork – but beware if you put too many anchovies in. Try and rinse the anchovies beforehand. It is also incredibly rich, so usually a big spoonful if all that we can manage with our food. But it is a great addition to the meal.
My recipe is based on the one titled ‘Jansson’s Frestelse’, taken from “Scandilicious” by the talented Norwegian, Signe Johansen, whose book on Scandinavian cooking is taking the food world by storm. (Click here to see “Scandilicious”). I say ‘based on’ because I have used quite a lot of Signe’s recipe but where I couldn’t find her suggested anchovies and breadcrumbs, I have substituted ones available.
There are many variations on Jansson's Temptation (and many different spellings of its name), but it is a very tasty and different vegetable dish, so I hope you enjoy preparing, cooking and eating it as much as Erik and myself did.
- 2 large, sweet white onions, finely chopped
- 2 tbsp vegetable oil
- 1 tin anchovies (Signe suggests Abba anchovies if possible)
- 4 large potatoes, preferably Desiree. Peeled.
- 200ml creme fraiche
- 170ml double cream
- 1 Bay Leaf
- 1 tbsp vegetable oil
- 100g white crispy breadcrumbs (or Krisprolls or melba toast crushed)
- 25g butter, to dab on top
- Preheat Conventional oven to 190C/170C fan/gas mark 5. If using AGA oven, the dish will cook in the top of the Baking Oven. Butter a 2 litre shallow ovenproof dish and set aside.
- Gently fry the chopped onion in oil in a frypan for 5-8 mins until soft and translucent.
- Drain (and rinse if needed) anchovies and chop in half. With a mandoline if possible, slice the peeled potatoes in 5mm-thick slices. Take one third of potato slices and cover the base of the dish
- , scatter half the anchovies and a quarter of the onion on top. Cover with half the remaining potato slices, scatter with the rest of the anchovies and with another quarter of the chopped onion. Finish off with a final layer of potato slices.
- Tip the remaining half of cooked onion into a small saucepan, add the creme fraiche, double cream, bay leaf and a good pinch of salt and pepper, then heat gently until it starts to simmer.
- Put 1 tbsp vegetable oil in a pan, and gently coat the breadcrumbs until most are covered. Take off heat.
- Remove the Bay Leaf then pour the warm cream and onion mixture over the potatoes, and cover with the crispy breadcrumbs. Dot with butter, cover tightly with non-stick baking foil and place in the oven for 1 hour. Take the foil top off and put back in oven for another 30 mins, until the top is golden and crispy. Serve straight away.