Janssons Temptation Saveur Magazine Recipes

JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)

I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them."

Provided by Engrossed

Categories Potato

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 6

Jansson's Temptation (Swedish Potato and Anchovy Casserole) image

Steps:

In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
Preheat oven to 400.
In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
Bake the casserole on the middle rack for 10 minutes.
Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
Great served with anything that goes well with a potato side dish.

Nutrition Facts : Calories 276.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 62.9, Sodium 230.6, Carbohydrate 26.4, Fiber 3.2, Sugar 2.3, Protein 5.3

Ingredients

2 -3 large onions, sliced
3 tablespoons unsalted butter
6 russet baking potatoes, peeled and sliced thin lengthwise
1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
1 1/2 cups heavy cream
salt and pepper

JANSSON'S TEMPTATION (JANSSONS FRESTELSE)

Who Jansson is, we may never know, but this meal is an absolute must on a cold and frigid evening. You might be put off by the inclusion of anchovies, but you will be really surprised at how well the saltiness of the fish works in this dish. If the anchovies are a definite 'no', then substitute smoked salmon. It won't have the same saltiness in each bite, but the salmon can be just as delicious in its own right. This is the one recipe that I get requests for after parties and there is always an amusing display of disbelief afterwards when the inclusion of anchovies is revealed.

Provided by WOLSELEY

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

Jansson's Temptation (Janssons Frestelse) image

Steps:

Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

Nutrition Facts : Calories 326 calories, Carbohydrate 33.9 g, Cholesterol 70.9 mg, Fat 18.9 g, Fiber 4.2 g, Protein 6.8 g, SaturatedFat 11.4 g, Sodium 307.2 mg, Sugar 3 g

Ingredients

2 large onions, cut into 1/4 inch wide strips
14 fillets Swedish anchovies, or regular anchovies
6 potatoes, peeled and cut into strips
1 ½ cups heavy cream
2 tablespoons dry bread crumbs
1 tablespoon melted butter

JANSSON'S TEMPTATION

Jansson's Temptation was not created in Sweden at all, but in this country, Craig Claiborne found. The splendid dish, which is not unlike a casserole, is made with potatoes that have been cut into julienne strips and blended with anchovy fillets or sprats, plus cream and onions. As the story goes, it was named after a 19th-century Swedish religious leader, Erik Janson, who brought his followers from Sweden to America and founded a community called Bishop Hill in Illinois. Mr. Janson preached staunchly against the pleasures of the flesh and appetite but had a weakness - a particular potato-and-anchovy dish. He was discovered devouring the dish so ravenously that it ruined his reputation. Mr. Claiborne said the story is probably apocryphal (even the spelling of the name is different).

Provided by Craig Claiborne

Categories side dish

Time 1h

Yield 8 or more servings

Number Of Ingredients 5

Jansson's Temptation image

Steps:

Heat the oven to 375 degrees.
Peel the potatoes and cut them into 1/4-inch-thick slices. Stack the slices and cut them into 1/4-inch-thick strips to resemble French fries. There should be about eight cups.
Cover the bottom of a baking dish (an oval dish measuring 13 by 8 by 2 inches is ideal) with half of the strips. Drain the anchovies, reserving the liquid, and arrange them symmetrically over the potato layer. Pour the reserved liquid evenly over all.
Scatter the onions and pepper over the top, and then scatter the remaining potatoes over them. Pour the cream over and sprinkle with pepper.
Place in the oven and bake 45 minutes to one hour, until potatoes are done.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 478 milligrams, Sugar 3 grams

Ingredients

5 or 6 Idaho potatoes, about 2 pounds
1 can (3 1/2 ounces) anchovy fillets or sprats (available where fine imported foods are sold)
1 1/2 cups thinly sliced onions
Freshly ground pepper to taste
1 1/2 cups heavy cream

JANSSON'S TEMPTATION

This is originally a Swedish recipe, but it has been a Finnish favourite for a long time. It's unsure who Jansson was - some say it was a pastor and this dish was his only temptation - but suffice to say that it's quite delicious. Traditional recipe has julienned potatoes, but if this seems like too much work you can thinly slice them too.

Provided by kolibri

Categories One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 5

Jansson's Temptation image

Steps:

Preheat oven to 200°C.
Fry the onions until soft, and mix with julienned potatoes.
Chop anchovy fillets finely, and keep the anchovy juices.
In a shallow oven dish, put in a thin layer of potato onion mixture, followed by some anchovies. Repeat until you have used everything, ending up with a potato layer on top.
Mix the cream with the anchovy juices and pour on the dish.
Bake in the oven for about an hour.
Before serving, top with fresh dill.

Nutrition Facts : Calories 383.6, Fat 26.1, SaturatedFat 15, Cholesterol 111.5, Sodium 1178.5, Carbohydrate 25.4, Fiber 3, Sugar 1.8, Protein 13

Ingredients

125 g anchovy fillets
500 g potatoes, julienned
1 small yellow onion, finely chopped
250 ml heavy cream
1/2 cup dill

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Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a large saucepan, pour over boiling water to cover, salt well and cook for 5-10 minutes until nearly tender. Drain and steam dry in a colander.
Meanwhile, heat the olive oil in another saucepan, then fry the onion and garlic over a medium heat for 5 minutes or until starting to soften. Add the flour and cook for a couple of minutes, stirring constantly (it will become a thick paste). Turn the heat to high and slowly pour in the chicken stock, whisking constantly to mix the paste into the liquid, until you’ve added all the stock and there are no lumps. Keep stirring with a wooden spoon until it’s thick enough to lightly coat the back of a spoon, then stir through the cream. Take off the heat.
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Janssons Temptation Saveur Magazine Recipes

JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)

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JANSSON'S TEMPTATION

JANSSON'S TEMPTATION

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