Johnson'S Temptation (Swedish)
A rich Swedish potato and anchovy casserole with creamy, savory flavors, perfect for seafood lovers and comforting family dinners.
Ingredients
Instructions
- Sauté onions in 1 tablespoon of butter.
- Butter a baking dish and layer potatoes, anchovy fillets, and onions, ending with a top layer of potatoes.
- Pour the brine from the anchovy can on top.
- Sprinkle with bread crumbs and dot with butter.
- Add half of the light cream.
- Bake in a 400°F oven for 50 to 60 minutes.
- Add the remaining cream after 10 minutes of baking as needed.
- Serve hot directly from the baking dish.
Tips & Substitutions
For a richer flavor, consider using shallots instead of onions. If you want to reduce the sodium, rinse the anchovy fillets before adding them to the dish. You can also substitute the light cream with half-and-half for a creamier texture or use a plant-based cream for a dairy-free option. This dish is a great introduction to Swedish cuisine, similar to other seafood recipes.
Serving Suggestions
Serve Johnson's Temptation hot from the oven, garnished with fresh herbs like parsley or dill for a pop of color. It pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. For a complete feast, consider serving it alongside seafood recipes like Crawfish Bisque or Crabmeat Coquille.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in an oven-safe dish, cover with foil, and heat at 350°F until warmed through, about 20-30 minutes. This ensures the potatoes retain their texture while the cream stays creamy.
Nutrition & Diet Analysis (per serving)
Each serving of Johnson'S Temptation (Swedish) contains roughly 1002 calories, with 14g protein, 78g carbohydrates, and 70g fat. It is an excellent source of protein (28% of the Daily Value) and iron (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 590mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fish instead of anchovies?
Yes, you can use sardines or even skip the fish entirely for a vegetarian version. Just be mindful that the flavor profile will change, and you may want to adjust seasonings accordingly.
Is it necessary to use light cream, or can I use something else?
While light cream gives a rich texture, you can substitute it with whole milk or a non-dairy alternative. However, using a thicker cream will yield a creamier result that complements the dish best.
How do I know when the potatoes are done?
The potatoes should be fork-tender and lightly golden on top. If they are still firm after the baking time, cover the dish with foil to prevent over-browning and continue baking until they soften.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).