And....if it was "with anchovies"...where would you add them? Just on top?
I love anchovies!
Linda C

Glad you posted it. The recipe I have calls for anchovies so I never made it because of that because I figured they were necessary.

In the recipe I have you drain the anchovies, reserving the liquid, layer the anchovies over the potatoes, then pour the reserved liquid over that. Then proceed with the onions, etc.

This is a recipe posted by san. I haven't made this in a long time but I think this is a good recipe for Janssen's Temptation. I've heard from native Swedes that their anchovies are much milder than the kind sold in the USA (that's why when I did make it w/ anchovies, I drained & rinsed the anchovies before chopping, & didn't use the juice). I'd also slice the onions vertically - they seemed to fit better with the julienned potatoes :)

JannsonnÂs Temptation

2 ¼# russet potatoes, coarsely julienned
1 T salt
10 ½ oz tin of Swedish sweet pickled anchovies, juices drained and reserved***
5 T butter, divided
2 medium onions, thinly sliced
black pepper
1 ¼ C cream

***IÂve never seen a tin of these so I just toss in 6 or 7 anchovies packed in

If you soak the anchovies in some milk before you use them, the fishy taste almost completely goes away

i'm sorry i didn't see your response to my question earlier, ann--i appreciate you posting it! and i should have credited the recipe i use to the frugal gourmet. it can be found in its entirety in the swedish meatball thread. i think i'm going to have fun trying out some of those so thanx to everyone who posted their variations there!

Here is a link that might be useful: swedish meatballs & janssen's temptation