Jansson's Temptation

Jansson's Temptation, known in Swedish as Janssons frestelse, is a traditional Swedish casserole of potatoes, onions, pickled sprats and cream, prepared by layering thinly cut potatoes with the sprats and onions, seasoning each layer with salt and pepper, adding cream until the dish is nearly full, and baking it at 200 degrees Celsius for about an hour. It is eaten as a late night dish before guests leave a party and appears on Swedish Christmas smorgasbords and Easter buffets, and it is also common in Finland, where it is called janssoninkiusaus. The origin of its name is debated: it is often attributed to the opera singer Pelle Janzon, though the food writer Jens Linder considers that connection unlikely, while an alternative account traces the name to a 1928 film of the same title said to have inspired its use at a dinner party, from where the practice spread.