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Potato, onion, and anchovy strips baked in cream — a gratin essential to Swedish Christmas.
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Jansson's Temptation is said to be named after a religious figure, Jansson, who preached vegetarianism but succumbed to temptation because the dish was so good. It traditionally uses Sweden's distinctive 'ansjovis,' sprats cured in spiced brine. It appears on the Christmas julbord almost without fail.
Cut the potatoes into 5mm matchsticks and pat dry without soaking.
Slice the onion and sauté in a little butter until soft.
Butter an ovenproof dish and layer half the potatoes, the onion, and chopped anchovies, then top with the remaining potatoes.
Pour over the anchovy brine, half the cream, and the milk, and season with pepper.
Bake at 200°C for 30 minutes, then pour over the remaining cream and scatter with breadcrumbs and the remaining butter.
Bake 20 more minutes until the potatoes are tender and the top is golden.