Jansson’s Frestelse
(or, Johansson’s Temptation)
This is a classic Swedish dish served during the holidays (Christmas & New Years) and is a fan favorite all around. What’s not to love about potatoes cooked in heavy cream?
Here’s the recipe I use, and the method I use. Others may make it a bit differently. I have also added options for those who dislike the fish component… (although, you should try it… or I’ll make it for you, and you can come over and try it first)
Why the fish? It creates umami. And so does the miso, so have it your way. But don’t leave that ingredient component out…
INGREDIENTS
- 3-4 medium potatoes, and, you can sub in sweet potato 50/50 if you want.
- 1 large onion
- 1 can King Oscar Anchovies in oil
- or, use only the oil from the anchovies
- or, substitute for 2 TBSP anchovy paste,
- or, substitute for 2 TBSP miso paste.
- Butter
- Heavy cream or half&half
- Salt, pepper
GEAR
- 9×13 glass pan
- Large stock pot / or frying pan
- Cooking tools, spoons, silicone spatula, etc.
METHOD
- Preheat oven to 425F, rack on center position.
- Peel and slice the onion. Fry on low temp in a pot or pan, using about ¼ stick of butter. (I use my cast iron dutch oven, no lid).
- Peel potatoes, and cut into small/medium julienne. Like a McDonald’s french fry is a good size. I like them shorter, 1-2 inch max.
- Add potatoes to the onions in the pot once the onions are nice and cooked down, add oil from the fish, or the anchovy paste, or the miso paste here. Salt and pepper to taste.
- Cook for a bit, add some of the half&half or cream, and let that warm through.
- Transfer into the 9×13, and cover the potatoes/onions with the rest of the heavy cream, leaving some of the potatoes sticking out.
- If you’re using the anchovies – layer them throughout the dish here, making sure they’re covered by potatoes. Then add the cream.
- Bake in the oven for 45 minutes. Serve!
Janson’s goes well with any meat as a side dish, or as its own meal. Enjoy!