Jansson’s Temptation – Classic Swedish Creamy Potato & Sprat Casserole for Holidays & Comfort Meals 🥔🐟

Introduction

If you’ve ever experienced a traditional Swedish Christmas buffet or Easter celebration, you’ve likely encountered Jansson’s Temptation—a rich, creamy casserole made with layers of potatoes, onions, and pickled sprats, baked in cream until golden and bubbling. This dish is a beloved staple of Scandinavian cuisine, balancing savory, salty, and smooth textures with a deeply satisfying flavor.

Don’t let the mention of pickled fish turn you away—when prepared correctly, Jansson’s Temptation is mild, earthy, and comforting. The sprats lend a subtle umami that enhances the dish without overpowering it, while the soft potatoes and creamy base make it pure comfort food.

Perfect as a holiday side or a standalone dinner, this casserole is warm, filling, and full of Nordic tradition.

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History and Origin

Jansson’s Temptation, or Janssons frestelse, is believed to have originated in Sweden in the early 20th century. Some say it’s named after opera singer Pelle Janzon, who was known for his appetite and love of rich foods. Others tie the name to a 1920s silent film titled “Jansson’s Temptation.”

Regardless of its origins, the dish has become a cultural icon in Sweden and Finland, where it’s known as Janssonin kiusaus. Today, it’s a must-have at Swedish Christmas (Julbord) and Easter tables, enjoyed alongside herring, meatballs, and gravlax.

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Ingredients

Serves 6–8 people.

Base Ingredients:

• 2.5 lb (1.2 kg) waxy potatoes, peeled and cut into matchsticks
• 2 medium yellow onions, thinly sliced
• 2 cans (about 4.4 oz each) of Swedish-style pickled sprats (ansjovis)
• 2 cups heavy cream
• ½ cup sprat brine (optional, for more flavor)
• Salt and white or black pepper, to taste

Topping:

• 3 tablespoons plain breadcrumbs
• 2 tablespoons butter, diced

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Instructions

1. Prepare the Onions

Sauté sliced onions in a bit of butter over medium-low heat until softened and translucent. Do not brown them—just cook until tender.

2. Cut the Potatoes

Peel and cut the potatoes into matchstick-sized strips (like French fries). Do not rinse them if you want a thicker, starchier casserole. For a looser dish, a quick rinse is fine.

3. Drain the Sprats

Drain the sprats and reserve their brine. Slice the fillets lengthwise if they’re large.

4. Layer the Casserole

Preheat your oven to 400°F (200°C).
Butter a 9×13-inch baking dish or a deep oven-safe casserole.

Start with a layer of potatoes, then onions, then sprats. Repeat the layering until all ingredients are used, ending with a final layer of potatoes.

5. Add Cream and Brine

Mix cream with some of the sprat brine (start with ¼ to ½ cup). Pour over the layered casserole until it just covers the top layer of potatoes.

6. Top with Breadcrumbs

Sprinkle the breadcrumbs evenly over the top. Dot with diced butter for a crispy, golden finish.

7. Bake

Bake uncovered for about 50–60 minutes, or until the top is golden and the cream is bubbling. A knife should slide easily through the layers when done.

8. Rest and Serve

Let the casserole rest for 10 minutes before serving. It thickens slightly as it sits.

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Tips for Success

• Use waxy potatoes like Yukon Gold or red potatoes for best texture.
• Don’t brown the onions—a soft sauté is all you need.
• The more brine you add, the saltier the dish. Adjust to taste.
• White pepper gives a traditional Scandinavian touch but black pepper works too.
• Let it cool slightly before serving—it will be easier to slice and serve.

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Variations

• Vegetarian Version: Omit the sprats and add chopped olives or mushrooms for umami.
• Cheesy Twist: Add ½ cup grated aged cheese like Gruyère or Västerbotten for richness.
• Low-Carb: Substitute rutabaga or turnips for potatoes.
• Mini Ramekins: Make individual portions for elegant presentation.
• Add Herbs: Dill or parsley can add freshness if you want a lighter flavor.

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Serving Suggestions

• Serve as part of a holiday buffet alongside Swedish meatballs, red cabbage, and rye bread.
• As a main dish, pair with a simple green salad and crispbread.
• Add pickled beets or cucumbers for a tangy side.
• For Easter, serve with boiled eggs, salmon, and dill sauce.

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Nutrition (per 1-cup serving, approximate)

• Calories: 400
• Fat: 26g
• Protein: 8g
• Carbohydrates: 35g
• Fiber: 3g
• Sodium: High (depending on sprat brine use)

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Make-Ahead and Storage

Make Ahead:

• Assemble the casserole (without baking) and refrigerate up to 24 hours in advance. Add a few extra minutes to baking time if chilled.

Storing Leftovers:

• Cool completely, cover tightly, and refrigerate for up to 3 days.

Reheating:

• Reheat in a 350°F oven until warm throughout, or microwave individual portions.

Freezing:

• Not recommended, as cream may separate and affect texture.

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FAQs

Q: Can I use anchovies instead of sprats?
No. Swedish sprats (ansjovis) are lightly pickled and sweetened. Anchovies are saltier and much stronger.

Q: What’s the texture supposed to be like?
Creamy, soft, and slightly firm from the potatoes. The top should be crisp.

Q: Is the fish flavor overpowering?
Not at all. Sprats melt into the casserole, offering depth and saltiness—not a fishy taste.

Q: Can I make it dairy-free?
You can try using oat cream or a non-dairy alternative, but the flavor and richness will differ.

Q: What if I can’t find sprats?
You may use sardines in oil (rinsed) as a substitute, though the flavor will be slightly different.

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Conclusion

Jansson’s Temptation is a timeless dish that captures the essence of Swedish home cooking—simple ingredients, comforting flavors, and rich tradition. Whether it graces your holiday table or serves as a weekday indulgence, it’s a dish that invites sharing and satisfaction.

With its creamy layers, salty-sweet undertone, and golden top, Jansson’s Temptation is both humble and elegant. Try it once, and you may just find it becomes a yearly tradition in your home too.

Ready to tempt your guests with this Scandinavian classic? Go for it—and enjoy every bite!

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