Vegan Jansson’s Temptation (Swedish Potato Casserole)

Vegan Jansson’s Temptation (Swedish Potato Casserole)

In Sweden, the most beloved dish has to be Jansson’s Temptation (in Swedish, Janssons Frestelse). In short, people refer to it as simply the “Janssons”—as in “I can’t wait to taste the Janssons!” This Vegan Jansson’s Temptation, which is basically a traditional Swedish potato casserole similar to American scalloped potatoes, is pure comfort food bliss, and is at the head of every Christmas table, though it’s also served at weddings, smorgasbords, and just about any special occasion. I enjoy it for a weeknight side dish, it’s just so simple and good.

What is the history of Jansson’s Temptation? This dish is a traditional creamy potato anchovy casserole (my vegan version swaps anchovies for capers and uses plant-based cream instead of dairy-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 in our home, appearing on our holiday table each year. With very few ingredients, this recipe is quite simple to make. It’s delicious served with lentil patties, a savory vegan roast, or meal alternatives of your choice. Enjoy!

Watch Sharon make this recipe in her Instagram Live Plant-Based Cooking Show here.

This hand held shredding device with attachment is commonly used in Sweden to make Jannson’s. I bought it there, but you can find it online here.


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Jansson’s Temptation is a beloved, traditional Swedish potato casserole. Serve this vegan version as a twist on the classic recipe for the holidays or a simple comfort food meal or potluck.

  1. Peel and shred potatoes into thin pieces (about 1 1/2 – 2 inches long x 1/2 inches wide x 1/8 inches thick) using a hand shredder, food processor with attachment, or by hand with a knife.
  2. Heat 1 tablespoon plant-based margarine in a skillet or saucepan and sauté onions until soft (about 8 minutes).
  3. Preheat oven to 400 F.
  4. 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.
  5. Pour over 1 cup of the plant-based creamer.
  6. 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.
  7. Place in center of oven and bake for 20 minutes. Add remaining plant-based cream and bake for an additional 15-20 minutes, until tender and golden brown.


To make this recipe gluten-free, use gluten-free bread crumbs.

You can find plant-based cream in most supermarkets. You can also substitute it for unsweetened, unflavored plant-based milk or barista blend plant milks.

Learn more about the traditional Nordic diet here.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Entree
  • Cuisine: Swedish, American


  • Serving Size: 1 serving
  • Calories: 234
  • Sugar: 4 g
  • Sodium: 112 mg
  • Fat: 14 g
  • Saturated Fat: 10 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 2 g

Keywords: vegan comfort food, vegan comfort food entree, vegan entree

For other plant-based side dishes, please try the following:

Whole Roasted Cauliflower with Shawarma Spice and Herbed Vegan Yogurt
Roasted Winter Vegetables with Za’atar
Instant Pot Vegan Mashed Potatoes
Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro
Easy Brown Spanish Rice
Creamy Orzo with Broccoli
Sesame Soy Glazed Roasted Japanese Sweet Potatoes

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