Name: Nigella Jansson’s Temptation
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 2 large onions; 4 tablespoons butter, plus more for greasing; A good grinding of pepper; 2 x 125g tins of Swedish ansjovis; 300 millilitres full-fat milk; 2 ½ teaspoons Maldon sea salt flakes; 1¼ kilograms potatoes; 300 millilitres double cream; 2 - 3 tablespoons breadcrumbs (optional)

This creamy Nigella Jansson’s Temptation is made with thinly sliced potatoes, sweet onions, Swedish ansjovis, and rich double cream. The result is a deeply savory and comforting potato gratin, a perfect main course or side dish. It’s a classic cozy winter meal that serves 4 to 6 people and is a staple on many Christmas tables.

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Nigella Jansson’s Temptation Ingredients

2 large onions (approx. 400g)
4 tablespoons butter, plus more for greasing
A good grinding of pepper
2 x 125g tins of Swedish ansjovis
300 millilitres full-fat milk
2 ½ teaspoons Maldon sea salt flakes (or 1 ¼ teaspoons fine sea salt)
1¼ kilograms potatoes
300 millilitres double cream
2 – 3 tablespoons breadcrumbs (optional)

How To Make Nigella Jansson’s Temptation

Sauté the onions: Peel the onions, slice them into fine half-moons, and melt 3 tablespoons of butter in a large frying pan. Add the onions, sprinkle with ½ teaspoon of sea salt flakes, and stir over medium-high heat. Once they soften, lower the heat and cook gently for 15-20 minutes until they are soft and pale gold. Scrape them into a bowl to stop the cooking.
Prepare the dish and potatoes: Preheat the oven to 200℃/400°F (180℃ Fan). Generously butter a 2½-litre oven dish. Peel the potatoes and cut them into narrow strips, similar to French fries.
Create the first layer: Place a third of the potato strips in the bottom of the buttered dish. Season with 1 teaspoon of sea salt flakes and a good grinding of pepper. Spread half of the cooked onions over the potatoes, followed by one full tin of ansjovis.
Add the second layer: Top with the second third of the potato strips, another teaspoon of salt, and more pepper. Spread the rest of the onions over this layer, followed by the second tin of ansjovis.
Finish layering: Add the final third of the potatoes on top. In a jug, mix together the milk and cream and pour it evenly over the potatoes. It won’t cover them completely, but gently push down any potato strips that are sticking out.
Top and bake: Sprinkle the breadcrumbs over the top, if you’re using them, and dot with the final tablespoon of butter. Bake for 1 hour, checking after 45 minutes. The dish is ready when a fork slides easily into the potatoes and the top is golden brown.
Rest before serving: Let the gratin stand for a little while before you serve it. The dish is at its best when served warm, rather than piping hot.

Recipe Tips

Cook Onions Gently: Cooking the onions slowly over low heat is crucial. This step caramelizes their natural sugars, making them sweet and tender, which provides a foundational sweetness that balances the salty ansjovis.
Use Starchy Potatoes: For the creamiest result, use a starchy potato like a Russet, Idaho, or King Edward. These varieties break down slightly during cooking, helping to thicken the cream sauce naturally.
Understand “Ansjovis”: Swedish ansjovis are not the same as the very salty anchovies found in Mediterranean cooking. They are sprats cured in a sweet, spiced brine. This unique ingredient is key to the dish’s authentic flavor, so try not to substitute it.
Let it Rest: Allowing Jansson’s Temptation to rest for 10-15 minutes after it comes out of the oven is important. This lets the creamy sauce set and thicken, making it easier to serve and improving the overall texture.

What To Serve Jansson’s Temptation

Jansson’s Temptation is rich enough to be a main course, often served with a simple, crisp green salad with a sharp vinaigrette to cut through the creaminess. As part of a traditional Swedish Christmas julbord (a holiday buffet), it’s served alongside dishes like Swedish meatballs, cured salmon (gravlax), pickled herring, and rye bread. It also pairs wonderfully with a glazed ham or roast pork.

How To Store Jansson’s Temptation Leftovers

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and taste even better the next day. Reheat gently in the oven or microwave until warmed through.
Freeze: Freezing is not recommended. Dairy- and potato-based gratins tend to separate and become watery when thawed, which will ruin the creamy texture of the dish.

Nigella Jansson’s Temptation Nutrition Facts

Calories: 520 kcal
Total Fat: 35g
Saturated Fat: 22g
Cholesterol: 110mg
Sodium: 1200mg
Total Carbohydrate: 40g
Dietary Fiber: 4g
Sugars: 8g
Protein: 12g

Frequently Asked Questions

What are Swedish ansjovis and can I use regular anchovies? Swedish ansjovis are the star of this dish and are very different from Italian-style anchovies. They are small fish (sprats) preserved in a sweet, spiced brine with ingredients like sandalwood and cloves. Regular anchovies are cured in salt and are intensely savory. Substituting them will result in a dish that is far too salty and lacks the authentic sweet-spice flavor.
Can I make this dish ahead of time? Yes. You can assemble the entire dish, cover it, and refrigerate it for up to 4 hours before baking. You can also bake it completely, let it cool, and then refrigerate it. Reheat it, covered with foil, in a moderate oven until hot.
Why are my potatoes still hard after an hour? The cooking time can vary based on the type of potato you use and how thickly you cut the strips. If the top is getting too brown but the potatoes are still firm, cover the dish loosely with foil and continue baking until a fork meets no resistance.
Do I have to use full-fat milk and double cream? For the best results, yes. The high-fat content is essential for creating the rich, creamy sauce that defines Jansson’s Temptation. Using low-fat alternatives can cause the sauce to split or curdle during baking and will not provide the same luxurious texture.

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