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Johan's Delight

This bubbling pot of hearty goodness (the star of our beige streak) is like fishy dauphinoise potatoes. Not to undersell it, this dish from the official Swedish page is a revelation you should definitely sample.

Prep time: 20 minutes

Cooking time: 1 hour

Makes: 3-4 servings as a side


600g potatoes

200g onions

180g sprats (if you can't find sprats use smoked herring)

300ml double cream

A handful of breadcrumbs

A knob of butter

1. Chip off the old potato block

Start off by preheating your oven to 200°.

Peel your 600g of potatoes and cut them into large French fry like sticks - don't they look apeeling?

Slice your 200g of onions quite chunkily, but not as thicc as French fries.

Melt a knob of butter in a pan on the hob and cook the onions a medium high heat for about 5 minutes. They should be lightly browned - get that flava, yeah booyyyy. Take off the heat and put to the side.

2. Spratvengers assemble

Grease a large-ish baking dish with butter. Create a strong foundation for your fishy trifle with a layer of potatoes on the bottom. Try to cover as much of the empty spaces as possible. Next, pop half the onions on top, spreading them evenly across the top of the potatoes. Then, spread half of the sprats over that.

Increase the beige by repeating this, placing a layer of potatoes on top, then the rest of the onions and the rest of the sprats. Put the last of the potato on top of that. Admire your beautiful building work.

Pour your 300ml cream over so that the potatoes at the top are almost covered. Grind a hearty amount of black pepper and sprinkle some salt on top.

Next, cover the top of the dish with breadcrumbs covering all manner of carby sins with more. Add a couple of generous chunks of butter on top, why not - it's Christmas after all.

Bake in the oven for 45 minutes- 1 hour. Poke a fork into the potato, if it's soft then it's ready for eating.

Eat on its own, with salad, or with a disappointing side

Dinkle and sinkle all the way!

Food for Thought

Lizzy says: "Jason, you did not tempt me, but you did delight me. I thought this would be a creamy, fishy (ew) mess of a dish, but - and it’s a bigger but than Kim Kardashian’s bountiful booty - this was so delicious. Somehow the potatoes mingled with the cream to create a dauphinoise potato like effect, the crumbs added crunch, and the fish, well I’m not sure what that brought to the party (I’m sure Jesus got this a lot from his friends), but it really made it, and made the dish a lot less stodgy. I kept going back for more, and if ever I stumble across sprats again, then I will surely make this! 10/10 "

Kate says: "We served this as a side-dish along with some meatballs, but quite honestly I would make it as the only meal along with a nice fresh salad or some vegetables. It was scrumptious! Considering the simplicity of the ingredients, I’m surprised it came out so well. We only cooked it for 45 minutes, and I think it could’ve done with the extra 15 minutes as some of the potatoes were still a bit firm. And make sure to blow on the first mouthful sufficiently to avoid an awkward burnt mouth situation. 8/10 (would be a 9 with softer potatoes)"

9/10 Gasps


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