Janssons frestelse ("Jansson's temptation") is a traditional Swedish casserole made of potatoes, onion, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish Christmas smorgasbord, but can be eaten on other occasions as well. The dish is also common in Finland as Janssonin kiusaus.
The potatoes are cut in thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Salt and pepper is put over each layer, then cream is added so that it almost fills the tin. It is finally baked in an oven at 200°C for about one hour.
The recipe is often mistranslated into English, with anchovies being substituted for sprats. This is because sprats (Sprattus sprattus) pickled in sugar, salt and spices have been known in Sweden as ansjovis since the middle of the 19th century, while true anchovies (Engraulis encrasicolus) are sold in Sweden as sardeller (sardelles). Also, small herrings may be used instead of sprats.
Name and origin 
It has often been claimed that the name originated with the opera singer Pelle Janzon (1844-1889), remembered as a gourmand. However, another claim for the origin of the name has been made by Gunnar Stigmark in an article – "Så var det med Janssons frestelse" – which appeared in the periodical Gastronomisk kalender. According to Stigmark, the name was borrowed from the film Janssons frestelse (1928) featuring the popular actor Edvin Adolphson; as a name for this dish it was coined by Stigmark's mother and her hired cooking lady for the particular occasion of a society dinner, whence it spread to other households and eventually into cookbooks.
- The website Välmatade historier, recipe and article on Janssons frestelse, discussing the name (in Swedish)
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