Jansson’s Temptation, Jansson’s Frestelse

According to the latest information, however, the dish owes its name to a Swedish film of the same title, which premiered in 1929. A landlady and her cook, who are said not to have considered the name ‘Erdapfel-Anschovis-Gratin’ sufficiently attractive, would have renamed the dish, which was already known at the time, after seeing the film screening.

Drain the anchovies (keeping the oil) and chop them. Preheat the oven to 200 °C.

In a greased gratin dish, alternate layers of potatoes, onions and anchovies, finishing with a layer of potatoes. Season each layer with white pepper. Drizzle with a little anchovy oil and add the whipped cream. Sprinkle with breadcrumbs and top with butter flakes.

Bake in the oven for about 60 minutes with the lid closed, in the last quarter of an hour of baking time, remove the lid.

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