Jansson’s Temptation
Ingredients
- 1,000 gPotato (peeled and cut into fine batons)
- 2 pcYellow onion (about 200g, thinly sliced)
- 250 gSprattus sprattus (drained)
- 300 mlHeavy whipping cream 35% fat
- 30 mlAnchovy marinade liquid (from the Swedish sprats)
- 30 gBreadcrumbs
- 40 gButter (divided in half)
- 1 pinchblack pepper (ground)
Method
A crisp, golden crumb gives way to tender potato batons, their edges softened by cream and their centres still holding their shape. Swedish spiced sprats season the rich juices, with soft onion and black pepper carrying through each layer.
- 1
Heat the oven to 200°C / 400°F. Butter the base and sides of a baking dish.
- 2
Peel the potatoes and cut them into fine, even batons. Thinly slice the onions.
- 3
Melt half the butter in a frying pan over low heat. Add the onions and cook gently until soft and translucent, without letting them take on colour.
- 4
Arrange half the potatoes in the dish. Scatter over the onions, then distribute the drained Swedish sprats. Cover with the remaining potatoes.
- 5
Stir the cream with the sprat marinade and a little black pepper, then pour it over the potatoes. Scatter the breadcrumbs across the surface and dot with the remaining butter. Bake for 45–60 minutes, until a knife slides easily through the potatoes and the top is deeply golden.
Frequently asked questions
How do you get this dish right?
- Cut the potatoes to an even thickness; thin pieces will collapse before the centre of the dish is tender.
- Soften the onions gently without browning them, so their sweetness does not obscure the spiced sprats.
- Rest the gratin for 10 minutes after baking. The cream settles and the layers hold their shape when served.
How long does this dish keep?
Keep covered in the refrigerator for up to 2 days. Reheat in a 160°C / 325°F oven until hot through; the crumb will soften slightly.
