Recipe: Meatsmith’s Jansson’s Temptation Might Be the Ultimate Potato Bake

A golden-topped potato gratin is a magnificent thing and a stunning sidekick once the weather starts to cool. And Sweden – no stranger to cool weather – might be the home of the ultimate take on this classic potato bake: Jansson’s temptation. Here, potatoes are cut into fry-like matchsticks and coated in cream. But the real kicker is the addition of sprats (in other countries anchovies are typically used) for depth and saltiness.

While the Swedes serve Jansson’s temptation for Christmas, the team at Melbourne butcher Meatsmith reckons it makes the perfect side for your Easter lamb (you can find its recipe for roasted lamb leg here). It also turns out to have a fascinating backstory.

“This Swedish Christmas favourite was named (according to some) after a food-loving Swedish opera singer called Pelle Janzon, who was singing his heart out in the early 1900s,” writes the Meatsmith team. “Andrew [McConnell] first learned to cook this dish from chef Walter Bourke, a former ballet dancer and influential Melbourne chef, whose wife Maria is Swedish.

“It’s layered with anchovies, smothered in cream and baked, so you can’t go wrong. Don’t wait for Christmas – have it for Easter.”

Meatsmith’s Jansson’s temptation

Serves 4–6
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes, plus 30 minutes resting

Ingredients

1 tbsp softened butter
6 medium desiree potatoes, rinsed and cut into large matchsticks (use a mandolin)
80g anchovy fillets
5 large golden shallots, diced
500ml pouring cream
½ tsp salt flakes
Pinch of white pepper
Extra 50g cold unsalted butter, diced

Method

Preheat the oven to 190°C. If you are using a fan-forced oven, turn off the fan – we find conventional heat is better for this recipe.

Butter the base of a 20cm x 26cm ceramic baking dish (or a round ovenproof dish of a similar size) with the soft butter. Layer 1cm of the potatoes in the base of the dish. Evenly arrange one-third of the anchovies and one-third of the shallot over the potato. Repeat twice more with remaining anchovies, shallot and potato, finishing with a layer of potato.

Combine cream, salt and pepper in a small saucepan over a medium heat and bring to a simmer. Immediately pour over the potatoes. Top with the diced butter. Bake for 1 hour or until the potatoes are soft when pierced with a knife (if they seem a little firm, cook for a further 10 minutes or until cooked). Set aside for 30 minutes to rest or until ready to serve. Return to the oven for 15 minutes to reheat when you wish to serve.

meatsmith.com.au

For more ways with potatoes, check out Broadsheet 's potato recipe collection.