Introduction

About Janssons Frestelse

There are dishes whose name alone is enough to arouse our curiosity. »Janssons Frestelse«, or »Jansson’s temptation«, is certainly one of them. But what is hidden behind this mysterious name? Quite simple: a potato casserole – enriched with onions, anchovies and a good portion of cream. And although it is traditionally served at Christmas, it is a dish that can be enjoyed all year round.

As is so often the case, there are several stories about its origins. One of the most charming takes us back to the 19th century to Per Adolf »Pelle« Janzon, an opera singer with a pronounced penchant for good food. Legend has it that he liked to invite friends to his home, but one day his pantry was empty. All that was left were potatoes, onions, anchovies and some cream. But he made a virtue out of necessity, creating a simple oven dish and it quickly became a »favorite« of his guests. However, Janzon himself did not live to see the triumph of the dish and the name »Janssons Frestelse« did not appear until around 40 years after his death.

There is also another story about the creation of the dish: after seeing the movie Janssons Frestelse in 1928, Elvira Stigmark from Stockholm was so taken with the film that she suggested to her cook that she name the new potato dish after the movie. Whether this was out of enthusiasm for the film’s leading actor unfortunately remains an open question.

But either way, the name was born, the story became a legend and the temptation remains. Jansson’s Frestelse: a recipe that is worth making at any time of year.

Ingredients

• 750 g potatoes
• 2 medium-sized onions
• 200 g pickled anchovies (anchovies)
• 300 ml cream
• 1 pinch of salt
• breadcrumbs
• 1-2 tablespoons margarine or butter