Jansson’s Frestelse - Creamy Anchovy Potato Bake #FoodieExtravaganza

Frestelse means temptation in Swedish so this wonderful dish is aptly named. It looks and smells SO GOOD. Made with potatoes, sliced onions, salty anchovies and a very generous amount of rich cream, Jansson’s Frestelse - what I am also calling Creamy Anchovy Potato Bake - is a traditional casserole that is a must-have at Christmas in its native Sweden, but it’s also eaten year round there. Try it and you’ll see why. It’s too good to eat just once a year!

If you are a fan of Dauphinoise potatoes, you are going to love their Swedish cousin. According to Sweden.se,  Jansson’s Frestelse is named after opera singer and actor Per Adolf “Pelle” Janzon (1844-1889) who was apparently not just a talented comedic actor but also a lover of good food.

The Time/Life book, The Cooking of Scandinavia attributes the name to Erik Janson, (1808-1850) a 19th century Swedish religious zealot and self-appointed prophet. He lived an ascetic life, abstaining from fleshly pleasures, but apparently he was so tempted by this potato dish that he gave in, hence the name.

Whatever the source, this one’s a winner!

I baked mine in four little baking dishes because I thought they’d be pretty, but you can make your Creamy Anchovy Potato Bake in one big casserole. This dish is so rich that, as a side dish, we couldn’t finish our portions and ate the leftovers the next day. As a main dish, with just a fresh side salad, they are the perfect amount.

Jansson's Frestelse - Creamy Anchovy Potato Bake

For all the anchovy naysayers out there who are still with me, let me say, thanks for reading thus far. I can promise you that this dish is not fishy at all. The anchovies add a subtle flavor that is enhanced by the cream and onions. It all melds together with the potatoes creating a savory temptation topped by crunchy buttery breadcrumbs.

Ingredients for 4 as a main, 6­-8 as a side
1 medium onion
2 tablespoons butter, plus extra for topping
2 lbs or 910g potatoes
1 can (2 oz or 56g) anchovies in oil
1 3⁄4 cups or 414ml heavy whipping cream
Salt and freshly ground black pepper
3⁄4 cup or 45g fresh breadcrumbs

Method
Drain the can of anchovies, reserving the oil. Preheat your oven to 350°F or 180°C and prepare your casserole dish by brushing the bottom and sides with the reserved oil.

Peel and slice the onions thinly. Sauté them gently in a pan with the butter, until they soften. Be careful not to let them brown.

Fill a large bowl with cold water. Peel the potatoes and cut them into strips, adding them to the bowl as you go. This will stop them from oxidizing or turning brown.

Drain the potatoes and use one third to line the bottom your greased baking dish. Spread half of the sautéed onions and half of the drained anchovies on top.

Top with another third of the potatoes, then the remaining onions and anchovies. Finish with the rest of the potatoes. Sprinkle with some salt and a few good grinds of black pepper. Pour in the cream.

Sprinkle the top with the fresh breadcrumbs and put a few little slices of butter on them.

Tip: In case the Creamy Anchovy Potato Bake bubbles over, I suggest using a baking pan or some heavy duty foil under the casserole dish. This will make cleanup so much easier.

Bake for about 45 minutes for smaller casserole dishes and as much as an hour for one big one, or until the potatoes are tender. Test them with a fork. If they are browning fast but the potatoes aren’t cooked through yet, you can cover them with some foil.

When the casserole is done, remove it from the oven and leave to cool for about 10 minutes before serving.

Enjoy!

Today I am joining my fellow bloggers to celebration National Potato Lovers Day. Many thanks to our host, Anne from Simple and Savory. Check out all the great potato dishes we are sharing!

• Air Fried Potato Chips by A Day in the Life on the Farm
• Baked Rosti with Spiralized Potatoes by Karen's Kitchen Stories
• Colcannon Potatoes by Simply Inspired Meals
• Creamy Cheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice
• Healthy Twice Baked Potatoes by Simple and Savory
• Jansson's Frestelse - Creamy Anchovy Potato Bake by Food Lust People Love
• Krumplileves (Hungarian Potato Soup) by Tara's Multicultural Table
• Potato Hearts by Sneha's Recipe
• Sausage Stuffed Red Potatoes by Jolene's Recipe Journal
• Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
• Scottish Macaroon Bars by Pandemonium Noshery
• Wet Breakfast Burrito by Palatable Pastime
• Waffled Hash Browns by Reviews, Chews & How-Tos

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