Nigella Jansson’s Temptation is made with potatoes, onions, Swedish ansjovis, double cream, milk, butter, and optional breadcrumbs. This recipe creates a rich and creamy Scandinavian potato gratin infused with delicate, savory fish flavor. It takes about 1 hour and 30 minutes to prepare and serves 4–6.
Nigella Jansson’s Temptation Ingredients
- 2 large onions (approx. 400g)
- 4 x 15ml tbsp (60g) butter, plus more for greasing
- A good grinding of pepper
- 2 x 125g tins of Swedish ansjovis
- 300ml full-fat milk
- 2 tsp sea salt flakes, plus ½ tsp (or 1 tsp fine sea salt, plus ¼ tsp)
- 1.25kg potatoes
- 300ml double cream
- 2–3 x 15ml tbsp breadcrumbs (optional)
How To Make Nigella Jansson’s Temptation
- Prepare Onions: Peel and slice onions; cook in 3 tbsp butter with ½ tsp salt until soft and golden (15–20 mins).
- Preheat and Butter Dish: Heat oven to 200ºC/180ºC Fan and butter a 2.5L oven dish.
- Slice Potatoes: Peel and cut potatoes into thin matchsticks; divide into three piles.
- First Layer: Place one-third of potatoes in dish, season with 1 tsp salt and pepper.
- Add Onions and Ansjovis: Layer with half the onions and one tin of ansjovis (add brine if desired).
- Repeat Layers: Add second third of potatoes, season, then remaining onions and second tin of ansjovis.
- Top Layer: Finish with final third of potatoes, then pour over cream and milk mix.
- Top and Bake: Add breadcrumbs (optional), dot with remaining butter, and bake 1 hour, checking at 45 minutes.
- Rest and Serve: Let stand before serving; leftovers reheat beautifully.
Recipe Tips
- Use Swedish Ansjovis: These are pickled sprats, not anchovies—less salty and more delicate.
- No Sprats Option: Omit fish and add 3 tbsp grated Parmesan for a vegetarian twist.
- Potatoes Must Be Thin: Matchstick slicing helps them cook evenly.
- Don’t Worry About Liquid Level: Potatoes should poke through; they’ll absorb the creamy mix during baking.
What To Serve With Jansson’s Temptation
This creamy gratin pairs wonderfully with crisp salads like cucumber or bitter greens, pickled red cabbage, or hearty meat dishes like roast pork ribs. For a lighter meal, serve with a mustardy green salad and rye bread.
How To Store Jansson’s Temptation
Refrigerate: Store in a sealed container for up to 3 days.
Freeze: Best not frozen due to dairy content, but can be done in portions. Thaw and reheat gently.
Jansson’s Temptation Nutrition Facts
- Calories: 480
- Total Fat: 30g
- Saturated Fat: 17g
- Carbohydrates: 38g
- Sugar: 5g
- Protein: 10g
- Sodium: 680mg
FAQs
Can I substitute anchovies for ansjovis?
Not ideally—anchovies are too salty. Look for pickled sprats or omit the fish entirely.
Why doesn’t the liquid cover the potatoes?
That’s intentional; the potatoes cook through by steaming and soaking up the cream.
Can I make this ahead?
Yes, it reheats well and may even taste better the next day.
Are breadcrumbs necessary?
Optional, but they add a nice golden crunch on top.
Is it a main or side dish?
Traditionally a side, but it’s satisfying enough to be a main with a salad.
Nigella Jansson’s Temptation
Description
A creamy Swedish potato gratin layered with golden onions and delicately sweet pickled sprats—comfort food with festive charm.
Ingredients
Instructions
- Slice onions, cook in butter with salt until soft
- Preheat oven to 200ºC, butter a 2.5L dish
- Slice potatoes into matchsticks
- Layer ⅓ potatoes, season, add half onions and 1 tin ansjovis
- Repeat with second ⅓ potatoes, season, onions, ansjovis
- Top with final potatoes, pour in cream and milk
- Add breadcrumbs, dot with butter
- Bake 1 hour, check at 45 minutes
- Let rest before serving
Notes
- Swedish ansjovis are pickled sprats, not anchovies
- Can be made vegetarian by omitting fish and adding Parmesan
- Great as a main with salad or as a side with meats
- Reheats beautifully—perfect leftovers