Janssons frestelse

Jansson's Temptation is a cherished Swedish casserole, essential at Christmas dinners and other festive gatherings like Easter. This robust dish features layers of thinly sliced potatoes, onions, pickled sprats, breadcrumbs, and cream, all baked to perfection. In Finland, it's known as "janssoninkiusaus."

To prepare Jansson's Temptation, thinly slice the potatoes and layer them with sprats and onions. Season with a bit of salt and pepper, pour over some cream, and bake until it's golden and bubbling.

A common confusion arises with the ingredients because pickled sprats in Sweden are called "ansjovis" which sounds like anchovies. True anchovies, however, are labeled as "sardeller" in Sweden. Some variations even use small herrings instead of sprats.

The name "Jansson's Temptation" has an intriguing history. One theory links it to the opera singer Per Adolf "Pelle" Janzon, while another points to a 1928 film titled "Janssons frestelse." The most charming tale is that the name originated at a society dinner, thanks to Gunnar Stigmark's mother and her cooking assistant. The name caught on and soon became popular in households and cookbooks across Sweden.