In Sweden, the most beloved dish has to be Jansson’s Temptation (in Swedish, Janssons Frestelse). In short, people refer to it as “Janssons”, as in, “I can’t wait to taste the Janssons!” This Vegan Jansson’s Temptation is pure comfort food bliss, and is at the head of every Christmas table, though I’ve also seen it served at weddings, smorgasbords, and summer holidays.
The dish is a traditional creamy potato anchovy casserole (my version swaps anchovies for capers and uses plant-based cream) named after Pelle Janzon, a foodie Swedish opera singer of the early 1900s. Since the 1940s when the recipe was published, it has become a classic Swedish favorite. My husband’s Swedish recipe has been turned into a vegan classic, which appears on our holiday table each year. Enjoy!
Watch Sharon make this recipe in her Instagram Live Plant-Based Cooking Show here.
Peel and slice potatoes into thin matchstick strips (about 1/4-inch by 1 1/2 inch). Set aside.
Heat 1 tablespoon plant-based margarine in a skillet or saucepan and sauté onions until soft (about 8 minutes).
Preheat oven to 400 F.
Spray a 9 x 13-inch baking dish with nonstick cooking spray. Place one-fourth of the potatoes in the dish. Sprinkle with salt and pepper as desired. Spread with one-third of the sautéed onions and 1 tablespoon capers. Repeat layers two more times, ending with final layer of potatoes on top.
Pour over 1 cup of the plant-based creamer.
Dot the top surface with 1 tablespoon margarine cut into small pieces. Sprinkle with breadcrumbs. Dot the top surface with remaining 1 tablespoon margarine pieces.
Place in center of oven and bake for 30 minutes. Add remaining plant-based cream and bake for an additional 15 minutes, until tender and golden brown.
To make this recipe gluten-free, use gluten-free bread crumbs.