Oven
Jansson's frestelse
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This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Potato casserole with Swedish ansjovis.
Timing
- Active approx. 25 minutes
- Cooking/Baking: 45-60 min. Baking
- Rest/Cooling: Set for 10 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 475 kcal
- Protein
- ≈ 9.8 g
- Carbohydrates
- ≈ 39.7 g
- Fat
- ≈ 29.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1 kg potatoes · ≈ 1000 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 2 onions · ≈ 200 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 125 g Swedish ansjovis (sprats) · ≈ 125 g · Assumed quantity / reference product
Sprotte in Öl, Konserve, abgetropft (T106702) - 400 ml cream · ≈ 400 g · Assumed quantity / reference product
Schlagsahne mind. 30 % Fett (M173800) - 2 tbsp butter · ≈ 30 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 50 g breadcrumbs · ≈ 50 g · Assumed quantity / reference product
Paniermehl/Semmelbrösel/Semmelmehl (B821000)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg potatoes
- 2 onions
- 125 g Swedish ansjovis (sprats)
- 400 ml cream
- 2 tbsp butter
- 50 g breadcrumbs
Instructions
- Preheat oven to 200 °C top/bottom heat. Peel the potatoes and cut them into fine sticks, and cut the onions into thin slices.
- Use half of the butter to grease a shallow baking dish. Layer potatoes, onions and Swedish ansjovis.
- Pour in the cream. Sprinkle breadcrumbs on top and distribute the remaining butter in flakes.
- Bake for 45-60 minutes until the potatoes are completely soft. Cover if browning early; Let sit for 10 minutes before serving.
Tips
- Swedish ansjovis are seasoned sprats; Common anchovies are not the same product.
- Nicolaus says: “First prepare, then the green helper can have a hand.”
