culinary review

Jansson's Temptation Potato Anchovy Gratin

Last Modified: 12/28/12
First Published: 12/26/12
Views: 469
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Views: 469

This is a very rich and flavorful potato dish which traditionally is served at a Swedish Christmas dinner. The anchovies are what really gives this dish its unique flavor, however if you want to make it vegetarian, you could switch the anchovies for flavorful kalamata olives.


  • butter
  • 2.5 pounds of regular potatoes (baking potatoes work nice)
  • 2 onions
  • 1-2 tins of anchovies (depending on how strong an anchovy flavor you want)
  • 3 tsp salt
  • pepper
  • 3 cups of heavy cream
  • 1 cup of milk
  • 1/2 cup bread crumbs
Peel the potatoes and slice them into 1/3 inch thick sticks. Slice the onions thinly. Drain the anchovies and chop them up. If you're using two tins, then save about half a tin of anchovies intact.

Butter a casserole dish, and put down one layer of potatoes, and then a layer of onions. Salt and pepper and distribute about half of the diced up anchovies. Add another layer of potatoes, then the rest of the onions, then anchovies and a final layer of potatoes. Salt and pepper. If using two tins of anchovies, then lay out the rest of the whole anchovies on top of the potatoes in a decorative fashion. Pour over the heavy cream and the milk and finish the top with bread crumbs.

Bake in a 400 degrees oven for about one hour. This dish definitely benefits from being cooked an hour or more in advance, and then covering it and heating it up for 20 minutes or so before serving.