Does Jansson's temptation taste fishy?

Not really. The spiced sprats dissolve into the cream and give the gratin a savory, slightly sweet depth.

Assemble it up to the point of adding the cream, cover and refrigerate for a few hours, then add the cream and bake. Allow an extra 10 minutes in the oven.

Jansson's Temptation (Janssons frestelse)

A creamy Swedish potato gratin of matchstick potatoes, softened onions and sweet spiced sprats baked in cream until golden. The star of the Swedish Christmas table. Serves 6.

Gluten-free with swapsNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 25 min
Cook 1 hr
Total 1 hr 25 min
Yield 6 servings
Level Intermediate

Updated November 4, 2026

Jansson's temptation potato gratin with a golden top, one serving scooped out

Janssons frestelse, Jansson's temptation, is a rich potato bake that appears on every Swedish Christmas smorgasbord. Thin sticks of potato and slow-cooked onion are layered with ansjovis, the sweet spiced sprats Swedes call anchovies, then baked in cream until the top turns golden.

The sprats melt into the cream and give the dish a savory depth rather than a fishy taste. Serve it with ham, meatballs or on its own with a green salad.

Instructions

Heat the oven. Heat the oven to 400°F and butter a 2-quart baking dish.
Soften the onions. Melt 2 tablespoons of the butter in a skillet over medium heat and cook the onions for 8 to 10 minutes, until soft and golden.
Cut the potatoes. Cut the potatoes into thin matchsticks, about 1/4 inch thick. Do not rinse them; the starch helps thicken the cream.
Layer. Spread a third of the potatoes in the dish, then half the onions and half the sprat fillets. Repeat, and finish with the last of the potatoes.
Add the cream. Stir the sprat brine, cream, milk and pepper together and pour it over the potatoes. Sprinkle with the bread crumbs and dot with the remaining butter.
Bake. Bake for 50 to 60 minutes, until the potatoes are tender when pierced with a knife and the top is golden. Let stand 10 minutes before serving.

Nutrition per serving (estimated)

420Calories

33 gCarbohydrates

3 gFiber

29 gNet carbs

9 gProtein

30 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-free with swapsNo added sugar

Tips

Swedish ansjovis are sprats, not Italian anchovies. If you can only find Italian anchovies, use about half as many, since they are much saltier.
The brine from the can seasons the cream, so taste before adding any salt.

Storage and leftovers

Make ahead

Refrigerate up to 3 days. Reheat covered in a 350°F oven until hot through, uncovering for the last few minutes.

Questions about this recipe

Does Jansson's temptation taste fishy?: Not really. The spiced sprats dissolve into the cream and give the gratin a savory, slightly sweet depth.
Can I make it ahead?: Assemble it up to the point of adding the cream, cover and refrigerate for a few hours, then add the cream and bake. Allow an extra 10 minutes in the oven.