Mini treats with mature cheese and crispbread

Ingredients

• 1yellow onion
• 25 gbutter
• 1 tin (55 g)anchovy fillets
• 200 mldouble cream
• 400 gwaxy potatoes
• 2.5 ml (½ tsp)salt
• 30 ml (2 tbsp)breadcrumbs
• to tastecrispbread
• about 50 gmature hard cheese

Instructions

1. 1

   Source placeholder

   The source recipe has a placeholder for its first instruction, with no cooking direction provided.

2. 2

   Heat the oven

   Preheat the oven to 200°C, or 180°C fan.

3. 3

   Soften the onion

   Peel and thinly slice the onion. Soften it in a little of the butter.

4. 4

   Mix the cream

   Pour the anchovy liquid into a bowl and add the cream. Roughly chop the anchovy fillets and stir them into the cream mixture.

5. 5

   Prepare the potatoes

   Peel and finely cut the potatoes into strips. Add them and the onion to the bowl, then season with salt.

6. 6

   Bake the portions

   Divide the mixture between greased individual dishes. Scatter the breadcrumbs over the top and dot with the remaining butter. Bake in the centre of the oven until the potatoes are tender, about 40 minutes.

7. 7

   Serve with sides

   Serve with crispbread and hard cheese cut into pieces.

What is Jansson’s temptation?

Jansson’s temptation, or Janssons frestelse, is a Swedish baked dish of potatoes, onion, cream and Swedish anchovy-style sprats. It is often associated with festive meals, especially Christmas.

This version divides the creamy potato mixture into individual dishes, making it convenient to serve at a gathering. Breadcrumbs and butter give the tops a savoury finish, while crispbread and mature cheese complete the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 4g protein, 13g carbs, 15g fat.

The potatoes and crispbread provide most of the carbohydrate, while the butter and cream account for much of the fat. The anchovies and cheese contribute protein, though the listed protein per serving is modest; serve with a green salad or vegetables to make the plate more balanced.

Choosing the ingredients

Potatoes: Waxy potatoes hold their shape while becoming tender in the cream. Cut them into thin, even strips so they cook at a similar rate.

Anchovies: Swedish ansjovis are cured sprats in a seasoned brine, not the same as the salty anchovies commonly sold in small tins elsewhere. Their liquid seasons the cream as well as adding savoury depth.

The cream and anchovy mixture

Anchovy liquid: Pour it into the bowl with the cream before adding the chopped fillets. This spreads the seasoning through the mixture.

Onion: Cook the thin slices gently in a little butter until soft, rather than letting them brown. Soft onion blends into the filling without competing with the potatoes.

Getting the texture right

Thin strips: Keep the potato pieces fine so they soften within the stated baking time. If the strips vary greatly in thickness, the smaller ones may turn soft before the larger ones are cooked through.

Tenderness: Check a portion with a small knife after about 40 minutes. The potatoes should be soft all the way through, with a lightly browned breadcrumb top.

Timing and portion dishes

Greased dishes: Coat each individual dish with butter before filling to help the mixture release and to reduce sticking around the edges.

Baking: Arrange the dishes in the centre of the oven and allow about 40 minutes. The total time is 90 minutes, so leave time for preparation and baking rather than relying only on the oven time.

Serving the mini bakes

Crispbread: Serve alongside for a crisp contrast to the soft, creamy potatoes. It also makes the portions easy to enjoy as part of a spread.

Cheese: Cut the mature hard cheese into small pieces and serve it with the crispbread. The recipe gives about 50 g of cheese for eight portions.

Recipe notes & tips

• Slice the onion thinly so it softens quickly and evenly.
• Cut the potatoes into fine, consistent strips for more even cooking.
• Use the anchovy liquid as well as the fillets to season the cream.
• Grease the individual dishes thoroughly, including around the sides.
• Check that the potatoes are tender before taking the dishes out of the oven.

Variations

• Extra crisp top: Add a little more breadcrumb over each portion before baking.
• Cheese topping: Scatter a small amount of grated mature cheese over the portions near the end of baking.
• Herb finish: Add chopped chives when serving for a fresh, onion-like note.
• Larger bake: Cook the mixture in one greased oven dish, checking the potatoes for tenderness before serving.
• More sides: Serve with a green salad alongside the crispbread and cheese.

Common mistakes to avoid

• Thick potato strips: They may stay firm in the middle; cut the potatoes into thin, even strips.
• Browning the onion: Strong browning can dominate the mild filling; cook it just until soft.
• Leaving out the anchovy liquid: The cream will lose some of its seasoning; add the liquid from the tin.
• Skipping the dish greasing: The mixture may stick around the edges; butter each portion dish before filling.
• Relying only on the timer: Potato thickness and dishes can affect doneness; check with a knife for tenderness.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat in an oven at 180°C until hot throughout; the topping may be less crisp after storage.

Frequently asked questions