National Dish Finland: Janssonin Kiusaus (Recipe)
In this article
Discover Janssonin Kiusaus, the creamy potato bake that has become a fixture of Nordic winter tables! Layers of potatoes and sweet onions are bound with cream and lifted by mildly cured Swedish sprats, then baked until the top turns burnished and golden. It is the kind of warming, generous dish that suits a candlelit December evening or any gathering where guests want something rich and comforting on their plates.
About Janssonin Kiusaus
Janssonin kiusaus stands out for a simple but very particular combination of ingredients. Alongside potatoes and onions, the defining element is the mildly sweet-cured Swedish sprats sold as ansjovis. It is this fish component that gives the bake its unmistakable savoury depth. In Sweden, where it is known as Janssons frestelse, the dish is above all a Christmas favourite, while in Finland it is enjoyed all year round — though, strictly speaking, it is not an official national dish.
Ingredients (serves 1–2)
- 5–6 medium potatoes (waxy or all-purpose)
- 1–2 onions
- 1 small tin of Swedish ansjovis (cured sprats, approx. 100–125 g drained)
- 200–250 ml cream (or a cream and milk mixture)
- Butter for greasing the dish, plus a few flakes for the top
- Salt and pepper to taste (go easy on the salt — the fish is well seasoned)
- Optional: breadcrumbs, for a crisp crust
Shopping for the ingredients
The sticking point in the classic preparation is the special Swedish ansjovis — sprats cured in a spiced, faintly sweet marinade. Outside Scandinavia you will usually find them in well-stocked delicatessens, Nordic speciality shops or online.
If you cannot get hold of them, ordinary anchovies will do at a pinch, though the result is noticeably sharper and more intense. Leave the fish out altogether and, strictly speaking, you no longer have janssonin kiusaus but a plain potato bake — closer in spirit to a Perunalaatikko.
Preparing the dish
Peel the potatoes and cut them into fine batons or slices. Slice the onions thinly as well. Drain the sprats, catching a little of the liquid if you would like the flavour to come through strongly.
Grease an ovenproof dish with butter. You can already heat the oven to around 200 °C (conventional) so it is ready when the layering is done.
Step-by-step instructions
- Lay a layer of potatoes in the greased dish, top with a layer of onions and scatter over a third to a half of the drained sprats.
- Continue with more potatoes, onions and sprats until everything is used up. Season each layer lightly, keeping the saltiness of the fish in mind.
- Pour over the cream, mixed if you like with a splash of the sprat brine. The liquid should almost cover the ingredients without spilling over.
- Scatter breadcrumbs over the surface if using, then dot with a few flakes of butter.
- Bake in the preheated oven for 45–60 minutes, until the potatoes are tender and the top is golden brown.
Gluten-free / lactose-free version
For a gluten-free version, swap the breadcrumbs for gluten-free crumbs or finely ground nuts, which crisp up beautifully under the grill. If you are cooking lactose-free, use lactose-free cream or a plant-based alternative such as oat or soya cream. Both work well, though you should expect the characteristic richness of the original to shift slightly.
Tips for vegans and vegetarians
Without the cured sprats this is, strictly speaking, no longer janssonin kiusaus — but it is still a lovely creamy potato and onion bake, sometimes teasingly called lapsen kiusaus, “children’s kiusaus”. A vegan version departs further still, since both fish and cream are gone. Use oat or soya cream and build savoury depth with umami-rich mushrooms, much as you would in a Kanttarellimuhennos. The result is delicious in its own right, if no longer traditional.
More tips and tricks
Cut the potatoes as evenly as you can — uneven pieces cook at different rates and the bake loses its silky texture. Let the finished dish rest for ten minutes before serving so the cream settles and the layers hold together when spooned out. If the top browns too quickly, cover it loosely with foil for the last stretch in the oven.
Adapting the recipe to your taste
Janssonin kiusaus takes happily to small adjustments. Add more sprats and a good splash of their brine if you like a pronounced, briny character, or hold back for something gentler. Fresh dill or chives stirred through the cream lend a herbal lift, while a grating of cheese over the top gives an extra savoury crust for those who want one.
Ingredient substitutions
If waxy potatoes are unavailable, floury ones will work, though the bake turns softer and less defined. Shallots or leeks can stand in for the onions and bring a milder sweetness. Should you prefer a different fish note, lightly cured salmon along the lines of Graavilohi offers an interesting, if distinctly untraditional, alternative.
Drink pairing ideas
A cold lager or a crisp, dry cider cuts nicely through the cream. Fans of Nordic tradition might reach for a small measure of aquavit, particularly if the dish is part of a festive spread. Non-alcoholic options work just as well: sparkling water with lemon, or a tart berry cordial, both refresh the palate between rich mouthfuls.
Serving and presentation ideas
Bring the dish to the table straight from the oven, still bubbling at the edges, and let guests help themselves. A scattering of chopped dill over the golden top adds colour and aroma. Pickled beetroot, a green salad or a spoonful of Rosolli alongside provide the acidity that balances all that cream.
A bit of history
The exact origins of Janssons frestelse — “Jansson’s temptation” — remain unclear. Some place it in the early twentieth century, others in the late nineteenth. The name is frequently linked to the Swedish opera singer Pelle Janzon (1844–1889), while the popular story of a film or film composer of that name is disputed. In Finland the bake is best known and best loved in the Swedish-speaking regions, a reminder of its origins across the Gulf of Bothnia and of the shared traditions running through Finnish cuisine.
More recipe ideas
Summary: Janssonin Kiusaus
Janssonin kiusaus is one of the best-known bakes in the Swedish repertoire and has long since found a settled place in Finland too. The specially cured sprats are what make it what it is: leave them out and you still have a very good potato gratin, but the original tastes of that sweet-savoury fish and nothing else quite replaces it. Make it once and you bring a piece of Nordic festive cooking into your own kitchen — perfect for winter evenings, for a julbord spread, or simply when something hearty and creamy is what the day calls for.
