By Engrossed on November 19, 2006
Photo by French Tart
Photo by French Tart
"I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them.""
Serving Size: 1 (203 g)
Servings Per Recipe: 10
"I love this recipe. My sister in law's mother makes this dish two ways every Christmas Eve one with anchovies and one with julienned ham. Both are delicious."
"This is holiday food in our family! It's worth it to find Swedish anchovies. Their taste and texture are so different from the oil packed ones. I find them at Nordic House in Oakland, CA. They are online: http://www.nordichouse.com/"
"The flavor is excellent, but we felt that this was too assertive a dish to function as a side, and not substantial enough to stand alone. I do think I would like to make this in a pastry case and serve it as a tort or quiche-like entree."
"Wow, this was filled with flavor. I love anchovies, and I usually double the amount whenever I see that a recipe calls for them. I did not do that with this recipe, but the anchovy flavor was still was so very strong... even for me. That's not a bad thing, but it was indeed a very assertive dish served alongside the creamed spinach and boiled lobsters that I made. It's very heavy too and fills you up fast, but any anchovy lover should enjoy this side dish."
"Oh, boy, this is fantastic! Really rich ingredients - yum. I have made it a couple of times and the only changes I made were just to add some minced garlic and to cook longer than stated so that the potatoes are super soft (we like them that way) and brown and crunchy on the edges. This one is good, thanks!"
"this is definately a recipe for anchovy lovers such as myself, the only alteration I made to this recipe is I added 2 tablespoons fresh minced garlic and 1 teaspoon crushed chili flakes in with the onions, I loved this, thanks for sharing Engrossed!"
"What's not to love in this one? Well, okay, you have to like the anchovies..and I do, but my family wasn't thrilled about 'em (they're not easily fooled by my lame attempts to sneak 'em past their tender noses!!--waht a bunch of whiners). Anyway....this recipe is E-A-S-Y and tasty and super star as far as I'm concerned. *Zaar Star*"
"I did like this. I fixed it for my mother and sister, we are anchovy lovers! I suppose I didn't really LOVE this because the flavors were actually very subtle, and I think I was looking for more of a flavor burst. It was a good basic potato dish that cooked up nicely. Thanks for inspiring me to be creative."
"EXCELLENT! DH and I love a) potatoes, b) anchovies, and c) onions!! I have made this many times before, but this was a great recipe to follow. I subbed the cream with low fat creme fraiche, we are watching our fat intake - it was still very DEEELISH! Thanks for posting this - I had forgotten how good it was, great comfort food for a cold, wet & wind day. FT"
"These were really good! They had a wonderful flavor. I was tempted to add some shredded cheese but was glad I did'nt as they were wonderful as they were. I used the lesser amount of onions and it was still plenty. Thanks engrossed- I am beginning to see I love your Swedish recipes!"
"These potatoes were so yummy! It was just the two of us so I actually only made 1/3 of the recipe to go along with our surf & turf night of filet & king crab. I followed your instructions exactly except that I forgot to turn the heat down for the last 30 minutes, but they seemed fine. This is a lovely, elegent dish. They are like upscale scalloped potatoes. I love that there is just the cream and no flour added. I also think that if you just can't bear the anchovies you could leave them out and use garlic or parmesean instead. Thanks for a great recipe that I will make again."