Swedish Janssons frestelse (potato gratin)
- Sebastian Graus
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Serves 8
A little effort
Prep: 20 mins
Cook: 1 hr and 15 mins
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Creamy layers of potato, onion, and tangy blue cheese bake into a golden, comforting gratin; it's the perfect indulgent side for a festive feast or a cosy Sunday supper.
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Recipe author Sebastian Graus says, "Janssons frestelse translates as Jansson’s temptation and with good reason: layers of potato, onion and cream baked until golden. The classic Christmas version uses pickled sprats but here stilton steps in, adding a punchy blue cheese bite."
Try Sebastian's Swedish Janssons frestelse (potato gratin), then check out our perfect roast potatoes, hasselback potatoes, tartiflette and other potato recipes.
Swedish Janssons frestelse (potato gratin) recipe
Ingredients
Nutrition
-
4 tbsp salted butter
plus extra for the dish
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1.2kg medium Désirée or Maris Piper potatoes
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2 large yellow onions
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350ml double cream
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250ml whole milk
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125g stilton
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4-5 tbsp breadcrumbs
Nutrition: per serving
- kcal536
- fat36g
- saturates23g
- carbs40g
- sugars7g
- fibre4g
- protein10g
- salt1.2g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Butter a 28cm x 18cm ovenproof dish. Peel the potatoes and cut into roughly 5mm-thick batons (like french fries). Thinly slice the onions.
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step 2
Melt half the butter in a pan and cook the onions with a generous pinch of salt over a low heat for 10 mins until soft. Meanwhile, warm the cream and milk in a small pan over a low heat. Season with salt.
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step 3
Layer a third of the potatoes in the dish with a third of the onions and a quarter of the stilton. Repeat twice more, then pour over the warm cream and dot with the remaining stilton.
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step 4
Sprinkle over the breadcrumbs, season with pepper and scatter knobs of the remaining butter all over. Bake for 1 hr until the potatoes are tender and the top is golden – cover if it starts to get too dark. Rest for 15-20 mins before serving.
More easy Scandinavian recipes
Authors
Sebastian Graus
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