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Janssons Frestelse (Jansson’s Temptation)

Other than at Christmas time, you can serve this dish as a first course, or late supper dish.


  • 6 potatoes
  • 2 yellow onions
  • 1 can anchovy fillets (2.5 oz dry anchovies, no juices)
  • 2 ½ to 3 dl (1 ¼ to 1 ½ cups) light cream (fat free half and half works)
  • 1 tablespoon margarine or butter


  1. Set oven at 380F.
  2. Peel the potatoes, cut in thin sticks or grate julienne style.
  3. Grate the onions.
  4. Drain the anchovies and cut in pieces.
  5. Put the potatoes, onions and anchovies in layers in buttered baking dish. The first and last layer should be potatoes. Sprinkle some salt over each layer of potatoes.
  6. Dot with margarine or butter on top.
  7. Pour in a little of the liquid from the anchovies and half of the cream.
  8. Bake in a 200C (380F) oven for about 20 minutes.
  9. Pour in the remaining cream and bake for another 30 minutes or until the potatoes are tender.

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