By Sam | 25 October, 2019


One of our absolute favourite potato dishes, Jansson’s temptation is a Swedish classic and is essentially a gratin of potatoes, cream and sprats – punchy little cured fish similar to anchovies. We have chosen to make our version with a nod to the french classic Gratin Dauphinois – the potatoes, usually, just little battons are sliced wafer-thin and layered to give that typical gratin dauphinois depth. We’ve used Adriatic anchovies as they’re a little easier to get hold of and then added a rye-bread crumb to the top for texture. Give this a try instead of your usual potato side dish. We feel confident you will come back for more.

  • Author: Sam



750g Potatoes, King Edwards or Desireé

2 Shallots, finely sliced

250ml Double Cream

200ml Whole Milk

60g Anchovies, roughly chopped

30g Panko Bread Crumbs

100g Rye Bread

Pinch of Salt & Pepper


Extra Virgin Olive Oil

Knob of Butter


1. Place a large frying pan over a medium-high heat with a splash of olive oil. Add the sliced shallots to the pan and cook for 3-4 minutes until the onions are starting to colour. Remove from the heat and set the onions aside to cool down.

TIP: Try transferring the cooked onions to a large, cold plate and spread them out as much as possible. This will help the onions to cool down more quickly.

2. Peel the potatoes and then, using either a mandolin or a food processor with a slicing blade attachment, cut the potato into as thin slices as you can manage. Ideally about 2mm.

3. Place the cream and milk into a large pan and bring to a simmer over a medium heat. Add the sliced potatoes into the pan and reduce the heat to a bare simmer. Cook the potatoes for ten minutes.

4. Preheat the oven to 160Cº

5. Generously butter the inside of a large, deep baking dish and add a quarter of the potatoes and cream mixture, trying to spread the slices out flat and evenly as best you can. Evenly sprinkle over a third of the cooked onions and a third of the chopped anchovies. Repeat the process until all the potatoes are used up.

6. Cover with foil and then place in the oven along with the rye bread. Bake the potatoes for 45 minutes with the foil on.

7. After 10 minutes, remove the rye bread, it should be toasted and crisp. Break the rye bread up and add to a food processor, blitzing to make coarse bread crumbs. Combine with the panko bread crumbs and a pinch of salt and pepper.

8. After 45 minutes, remove the potatoes from the oven and remove the foil. Scatter the bread crumb mix over the top and drizzle with a little olive oil.

9. Bake for a further 15 minutes without the foil before.

10. Allow to cool for 15 minutes before topping with some diced dill and serving with a simple salad or as part of a smorgasbord.


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