My sister-in-law Annika was born and raised in Sweden and in the 20 or so years since she appeared in our lives, (cue ABBA’s Greatest Hits) she has introduced us to such marvels as aquavit (also called snaps), lingonberry, ginger cookies, and (stop ABBA soundtrack and start spare, percussive track suitable for forbiddingly cold and spare winter landscapes and mythic creatures) the Volvo commercial featuring footballing demi-god Zlatan Ibrahimović. Mmmm.
Thanks to Annika, we like to do a Swedish Christmas Eve buffet table. Or we like to have her do a Swedish Christmas Eve smorgasbord to which we contribute a couple of things.
How it looked going into the oven (sent Annika’photos of my progress so she could advise)
Unfortunately she and my brother and my marvellous niece don’t live close enough to us anymore for Swedish Christmas Eve all together, but thanks to IKEA, my dad’s gravlax (salt and sugar-cured salmon) and Annika’s easy potato gratin recipe, (The dish is called Jansson’s temptation) we were able to do a reasonable facsimile this year. Emboldened by the success of this dish, I think I will try her Swedish meatball recipe next year!
Happily, we had leftovers for midnight snacking!
Important note: The Swedish call sprats (a small fish/herring) by the name ‘anjovis’. DO NOT BE FOOLED. They are not the same ‘anchovies’ as you buy in the tinned fish section of your local supermarket (unless your local supermarket happens to be IKEA). They are not oil or salt-packed Italian anchovies with a strong salty fish character. These are pickled in spiced vinegar and are light and completely different. So beware!
Willy’s online seems to sell them, although a recent check showed them to be sold out! i-Gourmet has them too. I will be trying out tinned “bristlings” which might be the same and I will let you know.
I made it in a pretty pie dish that went straight from oven to table nicely
Jansson’s Temptation
This is Annika’s recipe, halved, which was more than enough for our family of four. If you want to feed loads of people, simply double the quantities and use a 9×13 oven dish
About 1 lb potatoes, peeled and cut into thick matchsticks
1 large onion, peeled and sliced
1 tin spiced and pickled Swedish ‘ansjovis’ (sprat filets) – I use “ABBA Anchovy Style Sprat Fillets” from IKEA
1 Cup whipping cream/heavy cream
Butter for greasing the pan
Preheat oven to 425°
Butter an 8×8 dish and spread about a third of the potatoes over the base. Cover with about half of the onion, and place half the ‘ansjovis’ fillets on top (save the liquid that the ‘anjovis’ are in!).
Cover with another third of potatoes, then the rest of the onion, and the rest of the ‘anjovis’. Finish with a last layer of potatoes.
Pour the liquid from the ‘anjovis’ tin over the potato mixture.
Pour the cream over the potatoes – you may need a bit more or a bit less – it depends on the size of the dish you’re using. You want the cream to almost cover the potatoes.
(Other people like to sprinkle breadcrumbs on top and dot some butter slices over the breadcrumbs, but I never do.)
Bake in a 425°oven for about 1 hour. It’s ready when the potatoes are soft and the top layer is getting golden.
You may also like:
This years gravlax is phenomenal. EXCELLENT for entertaining as you can divide into pieces for each event.
Scandinavian Shrimp Salad (Skagen Salad)
Hot, Cheap & Easy 
This dish is a Christmas must in Sweden, for sure.
And haha! Love the Zlatan reference! x
Ah. Zlatan.
He’s not bad, is he? 😉
What a surprise to come here and find Swedish treats! 😉 Janssons is indeed a delicious and heart-warming dish, a perfect antidote to all of the hyper-sweet stuff that’s most common on the menus this time of year. And as you know from my post about Toast Skagen, *that’s* an obsession of mine that knows no season or limitation of any kind! Yummy post!!! Hope your Christmas was superb and that the year ahead will be fabulous for you and your dear son!
xoxo,
Kathryn
Thank you Kathryn! I appreciate you coming for a visit…seeing as I have been out of the blogging world so often lately! I love skagen….please link me to your post…Feliz Navidad!!!! xoxox Natalia
Muchas gracias! Y también a ti, querida!
http://artcoloredglasses.com/2014/07/22/foodie-tuesday-a-toast-to-skagen/ 😀
Those potatoes look delicious. You can buy fresh sprats in England and they are definitely not anchovies, though when I looked up sprat on the internet I was informed that the have been passed off as anchovies in times of shortage, similarly they are sometimes used in place of sardines. I would guess that the Swedish anjovis might taste a bit like Spanish boquerones – anchovies pickled in vinegar with garlic, parsley and olive oil 🙂
They do have the light touch of boquerones, but the pickling of anjovis is salty sweet!
That makes sense, I think they like a sweeter cure in Scandinavia.