5 from 1 vote

Janssons Frestelse (Potato-Anchovy Casserole)

TYPE : Swedish
YIELD : 8 servings
CALORIES : 450 kcal
PREP TIME : 15 minutes
COOK TIME : 1 hour
TOTAL TIME : 1 hour 15 minutes


  • 4 lbs (2 kg) potatoes
  • 1 – 2 onions
  • 4 – 4.5 oz (125 g) anchovy fillets (double for more anchovy flavor)
  • 2 cups (5 dl) heavy cream
  • 4 tbsp bread crumbs
  • 2 tbsp butter


  • Set the oven to 400°F (200°C).
  • Peel and batonnet (cut into strips) the potatoes. Dice the onion.
  • Layer potatoes, onion and fish fillets in an oven-safe dish. Pour in cream, sprinkle with bread crumbs and add a few pieces of butter.
  • Bake until the potatoes are soft, about 1 hour. If it browns too quickly, cover with a piece of aluminum foil.


As a buffet item this recipe will most likely serve 12 people or more.

Layer potatoes, onion and anchovies.

Add cream, bread crumbs and butter, then bake at 400°F (200°C).

2 thoughts on “Janssons Frestelse (Potato-Anchovy Casserole)”

  1. 5 stars
    Definitely double the anchovies and pre-cook onions before layering. Absolutely delicious! It was a great surprise for my girlfriend.

    1. My family members are not crazy about anchovies, so I use just enough to get the salty goodness from them. If you love anchovies then definitely add more! Interesting idea to pre-cook the onions, I will try that.

      Happy cooking, Therese

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