Dinner Party · Swedish
Jansson's Temptation
A savory Swedish potato gratin that balances the richness of cream with the sharp, distinct saltiness of sprats.
Why This Works
The brine from the sprats seasons the cream, creating a complex, savory sauce that infuses the potatoes.
The Upgrade
Add a teaspoon of Dijon mustard to the cream before pouring to cut through the richness.
Chef's Secret
Michelin TechniqueDo not salt the dish; the sprats provide more than enough sodium.
Ingredients
Total time including resting: 50 min
Directions
Preheat oven to 425°F and butter a medium gratin dish.
Sauté onions in a pan over medium heat until softened and translucent, about 5 minutes.
5 minLayer half the potatoes in the dish, top with onions and sprats, then cover with remaining potatoes.
Season generously with black pepper.
Pour heavy cream over the mixture to just submerge the potatoes.
Sprinkle with breadcrumbs and dot with butter cubes.
Bake in the oven until the top is deeply golden brown and potatoes are fork-tender, about 35 minutes.
35 minWine Pairing
Gruner Veltliner
White Wine
The BottleDomäne Wachau Federspiel Terrassen
The white pepper note inherent in Gruner Veltliner cuts directly through the cream and heavy potato starch. It brings a bright acidity that offsets the sharp saltiness of the sprats.
Nutrition per Serving
450
calories
12g
protein
35g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Member Reviews
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This Jansson's Temptation came out incredible. The chef's secret tip is worth the price of admission.
Loved the short ingredient list. Everything was already in my pantry.