Recipe courtesy of Ulrika Bengtsson

Jansson's Frestelse

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  • Level: Easy
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6 large Idaho potatoes

2 yellow onions

14 to 16 Swedish ansjovis fillets or substitute them with 3 matjes herring fillets

2 tablespoons of the marinade that covers the fish

1/4 cup heavy cream

1/4 cup milk

2 tablespoons bread crumbs

Salt and pepper to taste


  1. Preheat oven to 400 degrees. Peel and cut the potatoes into fine julienne, don't put them in cold water. You will need the starch to thicken the dish. If they become red or gray simply rinse them off quickly and dry them off with a paper towel. Slice the onion into fine slices. Cut the ansjovis (matjes) into small pieces. Butter an oven proof pan and layer the potato, onion and the ansjovis. Begin and finish with the potato. Salt and pepper between the layers. Mix the milk, heavy cream and the marinade and poor it over the dish. Spread a thin layer of bread crumbs on the top and bake it for 50 to 60 minutes, or until the potatoes are nice and soft.