This is my favourite potato dish. Jansson is the Swedish equivalent of Jones so the name may well just mean everyone’s temptation. The idea is similar to the French gratin dauphinoise, but with anchovy rather than grated cheese. The result is more savoury than fishy. I use mussel juice when I have it, but any stock, will add to the dish and if you have no stock then water and a little of the pickling liquor will be fine, as would plain milk.
