Authentic Swedish Janssons Frestelse

Authentic Swedish Janssons Frestelse

I used to live in Sweden and remembered this Janssons frestelse recipe. How about making some for Christmas dinner?


Anchovy (fillets)
Heavy cream
200 ml
2 tablespoons
1 tablespoon


1. Thickly julienne the potato and thinly slice the onion. Cut the anchovies into 2 cm cubes.
2. Heat the butter in a frying pan and stir-fry the onion. Transfer the onion to a plate and set aside.
3. Grease a heat-resistant casserole dish with butter.
4. Line the dish with 1/3 of the potato followed by 1/2 the onions and 1/2 the anchovies. Repeat this pattern once more, and then add the final 1/3 potatoes on the top.
5. Pour the heavy cream over the top, and lastly, sprinkle in the panko.
6. Bake the Janssons frestelse for 40 minutes at 200°C. Once it's turned golden brown, it's ready. Cover it with foil to prevent it from burning.
7. The anchovies sold in Sweden are small herrings pickled in sugar, salt, spices, and vinegar. I really want to try making this with real Swedish anchovies.
8. Unfortunately, I only brought back a few tins of anchovies from Sweden, so instead, I used anchovies pickled in oil that I bought in Japan.

Story Behind this Recipe

I tried making this Swedish Janssons frestelse with ingredients that I could find in Japan.