Who Jansson is, we may never know, but this meal is an absolute must on a cold and frigid evening. You might be put off by the inclusion of anchovies, but you will be really surprised at how well the saltiness of the fish works in this dish. If the anchovies are a definite 'no', then substitute smoked salmon. It won't have the same saltiness in each bite, but the salmon can be just as delicious in its own right. This is the one recipe that I get requests for after parties and there is always an amusing display of disbelief afterwards when the inclusion of anchovies is revealed.

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 - 9x13 inch pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.

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  • Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.

  • Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

Nutrition Facts

326 calories; protein 6.8g 14% DV; carbohydrates 33.9g 11% DV; fat 18.9g 29% DV; cholesterol 70.9mg 24% DV; sodium 307.2mg 12% DV. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2008
I live in Sweden and this recipie is exactly like the one I use to make Jansson's Delight,, it is wonderful! The only difference is that I add the anchovies (packed in water from a tin) in layers, rather than at the bottom. I prefer your method better than mine. Read More
(39)

Most helpful critical review

Rating: 3 stars
12/17/2008
Tasty enough as scalloped potatoes go. My potluck diners were surprised to learn about the anchovies. Read More
(6)
28 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/12/2008
I live in Sweden and this recipie is exactly like the one I use to make Jansson's Delight,, it is wonderful! The only difference is that I add the anchovies (packed in water from a tin) in layers, rather than at the bottom. I prefer your method better than mine. Read More
(39)
Rating: 5 stars
07/30/2008
Truly Excellent!!! One of the best potato dishes we've ever eaten. I used red onion for added depth and since I made it for two I had to adjust the amounts a bit (different than if you use the provided scaling calculator). 2 medium potatoes sliced 1/4", 1/2 Cup Heavy Cream, 2 Oz Butter and 1/4 bread crumbs (I'll increase the butter/bread crumbs next time, they really added to the dish) and I'd also bake 5 minutes longer (50 Minutes). This is top notch. Read More
(24)
Rating: 5 stars
10/07/2007
My gosh these are GOOD! I'm not a big anchovy fan, but you don't really taste the anchovies. They do, however, add a fabulous flavor. I used "regular" anchovies, half and half instead of heavy cream, and increased the topping a bit. We just LOVED these! Just a delicious potato dish! Read More
(21)
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Rating: 5 stars
10/01/2012
IKEA sells Swedish anchovies. They're in the refrigerator section of the food market and they come in tins (but need to be kept refrigerated). While these are actually pratt fillets, what is important is the brine they lay in, which is spiced with cloves, ginger and other spices which bring the authentic flavor to this dish. I make Janssons Frestelse throughout the cold season every year, serve it to guests and bring it to potlucks and it is always very popular. Do not fear the anchovies! I always include the brine and usually use two tins. When I make this just for my family I sometimes throw whole tilapia fillets in the bottom of the baking dish and make it more of a balanced meal than a side dish. Lastly, I always use white pepper to season. Read More
(17)
Rating: 5 stars
12/14/2012
You should brown the onions in butter before adding them to the Jansson this makes the Jansson "richer" in flavour. As a Swedish cook this is the real way to do it... Read More
(14)
Rating: 4 stars
09/18/2008
Thank you for this wonderful easy recipe. I used red potatoes came out great. I wasn't sure how to cut the potatoes I think best would be thin slices like you'd use for scalloped. Read More
(12)
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Rating: 5 stars
10/28/2010
I too was happily surprised at what an effect the anchovies had--AND without being detected by my anchovy-hating other half! I made one change to keep from going to the store--I substituted a tube of anchovy paste for the anchovies. I think the quantity of the tube may have been a bit small in comparison the "fourteen" anchovies called for so I either won't do that again or I will use TWO tubes. In spite of my faux pas I am still SO impressed by this dish and will make it again! Thanks for a great recipe! Read More
(9)
Rating: 5 stars
11/28/2008
This was really easy and yum. I used normal anchovies ( I soaked them in milk for a few hours before using them and drained). I used both red and white onions ( thats what I had ) and I cut the potatoes into strips. I had to use a little more cream ( I think my potatoes were quite big) and I baked it earlier - took a little longer than 45 mins. and then reheated it close to serving. Will make again..... Read More
(7)
Rating: 3 stars
12/17/2008
Tasty enough as scalloped potatoes go. My potluck diners were surprised to learn about the anchovies. Read More
(6)
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