Janssons Frastelse

A very popular dish in Scandinavian cuisine. It comes from Sweden but its preparation and ingredients are almost identical in neighboring countries. Classic Scandinavian potato casserole with anchovies is served alone but also perfectly suits as an addition of fried or smoked fish and even grilled pork.

1 tablespoon of butter
2 onions
750 g potatoes
250 g anchovies
1 teaspoon salt
half a teaspoon of pepper
0.5 L cream
3 tablespoons of flour


Put butter in the pan and then add the chopped onion and fry until tender and golden. Set aside.
Peel the potatoes and cut them into thin slices.
Bake a baking dish or a wide roasting dish, butter thoroughly.
Mix potatoes with fried onion and anchovy fillets. Season with salt and pepper. Put everything into a greased tin.
Whip the cream gently and then pour everything you put into the mold. Cover the whole with aluminum foil and put the whole in the oven preheated to 190-200’C.
Bake for about an hour and then remove the foil, sprinkle gently with flour and bake uncovered about a quarter of an hour. Before serving, sprinkle with dill, which is such a perfect addition to Scandinavian cuisine like oregano or basil in Italy.

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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