Photo: Pål Allan

Janssons frestelse or Jansson’s temptation − a creamy potato and anchovy casserole − is said to have been named for Pelle Janzon, a food-loving Swedish opera singer of the early 20th century. In any case, the recipe was published for the first time in 1940, and this rich casserole quickly became a classic of the Swedish Christmas dinner table. But Jansson’s temptation can just as easily be eaten at any time of year. It is quite remarkable that something as simple as potatoes, onions, anchovies and cream can taste so heavenly.

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Innkeeper Emeritus Carl Jan Granqvist selected the dishes. Journalist and author Lena Katarina Swanberg wrote the texts.

The authors alone are responsible for the opinions expressed on this web page.

Translation: Victor Kayfetz

© Photos: Pål Allan

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