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Fish, European

Jansson’s Temptation with beet salad

Jansson's Temptation is a Swedish gratin of matchstick potatoes, soft onions and anchovy fillets, baked in cream. For 4 people, it takes 70 minutes and stays easy to make, at about €2.80 per person. The key is softening the onions fully before building the gratin, so they don't release water into it.

Tonight it's a Swedish classic, Jansson's Temptation, a gratin of matchstick potatoes, onions and anchovy fillets, served with a beet salad.

Jansson’s Temptation with beet salad
Total time
1 h 10
Difficulty
Easy
Cost per person
€2.80
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Under its golden breadcrumb crust, the gratin hides soft potatoes that soak up cream and milk as they bake. The anchovy fillets don't give a strong fishy taste, they add a deep, salty note that wakes up the sweetness of the onions and potatoes. It's a hearty winter dish that warms you up on a cold evening.

The beet salad brings the freshness and acidity that the rich, creamy gratin needs. This menu works well for a slightly more special weeknight dinner, or a Sunday meal among adults, since the strong anchovy flavor doesn't always win kids over. Mon Chou suggests this Swedish classic as a change from your usual gratins.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 900 g
  • Onions 3
  • Cooked beets 4
  • Parsley 4 sprigs

Pantry

  • Anchovy fillets in oil 100 g
  • Breadcrumbsoften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 30 cl
  • Milk 10 cl
  • Butter 40 g

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Peel the potatoes and cut them into thin matchsticks.

    Don't rinse them, the starch binds the cream and makes the gratin creamy.

  2. Slice the onions and soften them in half the butter. 10 min

    They should stay pale, without browning.

  3. Butter a baking dish, layer potatoes, onions and anchovies, then repeat.

    Keep the oil from the anchovies and add it to the cream, it flavors the dish.

  4. Mix the cream and milk with the pepper and pour over the gratin, sprinkle with breadcrumbs and small pieces of butter.

    Don't add salt, the anchovies are already salty.

  5. Bake at 200°C, basting with cream halfway through, until the top is golden. 50 min

    Basting during baking keeps the potatoes tender.

  6. Dice the beets and season them with the vinegar, oil, parsley and pepper.

    Make it at the start of baking, the beets marinate while the gratin browns.

Our tips to get it right

  • Cut the potatoes into thin, even matchsticks, with a mandoline if you have one, so they all cook at the same rate.
  • Press each layer of potatoes firmly into the dish, the gratin holds together better when sliced and soaks up the cream more evenly.
  • If the top browns too fast, cover the dish with foil for the last ten minutes so the potatoes have time to finish cooking through.

The variations

  • Swap the anchovy fillets for smoked salmon pieces for a milder, less salty version.
  • For a vegetarian version, skip the anchovies and add a tablespoon of chopped capers to keep a salty note.
  • To save time, cut the potatoes into thin slices instead of matchsticks, the cooking time stays the same but prep goes faster.

What to serve it with

  • Crusty rye bread
  • A glass of light lager
  • A simple green salad

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat it in the oven rather than the microwave so the top crisps back up.

Questions about this dish

Can you make Jansson's Temptation ahead of time?

You can assemble the raw gratin the night before and keep it covered in the fridge. Let it come back to room temperature before baking so it cooks evenly.

What anchovies work best for this gratin?

Use good quality anchovy fillets in oil, sold in a jar or can. Keep their oil, it mixes into the cream and flavors the whole dish.

Why shouldn't you rinse the potatoes?

The starch in the potatoes naturally thickens the cream as it bakes. If you rinse them off, the gratin turns out runnier and less creamy.

Can you swap the heavy cream for something else?

A 15% fat cream works, but the gratin will be less rich. Avoid cream under 12% fat, it can split during baking.

How long does it take to make a Jansson's Temptation with beet salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Jansson's Temptation with beet salad?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Jansson's Temptation with beet salad cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

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