Janssons frestelse – Going Swedish!

 I will never forget the “janssons” I had at my Swedish friends, I went back home obsessing about those layers of potatoes and onions.

Christy, our host, had always confessed that she and cooking go in different directions. Her love is for painting, but it turns out that she can manipulate food ingredients like she plays with colors. The fireplace, the mood and the table set, everything was so divine.

The mushrooms that she picked herself in the woods in Sweden were carried all the way from Stockholm to Beirut (to my tummy) to make her delicious mushroom soup recipe.

In general, I love any food that goes out of the oven, and that Janssons was a whole new experience. Three ingredients I never thought of combining together; POTATOES – ONIONS – ANCHOVIES.

Before trying that meal, if I heard the word ‘anchovies’ twice, I would pass out. Now I believe that if it’s from a good source and combined with the right ingredients, it adds a lot of flavoring and makes a beautiful dish.

If you are like Serge (my husband) and I, and you don’t like anchovies, you should try this dish and I’m sure it will change your whole perspective on sprats.

Thank you Christy!



  • 1.2 kg (2 lb) potatoes
  • 400 g (14 oz) onions
  • 1 small can of anchovies*
  • 3 cups heavy whipping cream
  • Salt – white pepper – black ground pepper
  • Breadcrumbs
  • Butter

*For more flavoring you can double the quantity of anchovies


1. Peel the potatoes and cut them into strips like match sticks. Thinner than you cut for French fries. Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.

2. Grease a ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and all the anchovies. Try grinding fresh black pepper between the layers and sprinkle on a little salt.

3. Another layer of potatoes, then the rest of the onions.

4. Finish with a layer of potatoes.

5. Flatten the surface. Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and sprinkle with some breadcrumbs.

Bake in the oven [250C/475F] for about an hour.