Craving a cozy, creamy potato casserole with a Scandinavian twist? This Vegetarian Jansson’s Temptation is a meatless take on the Swedish classic, swapping the traditional anchovies for savory mushrooms and capers. The result? A rich, creamy potato bake with a perfect balance of flavors—umami depth, silky cream, and crispy golden breadcrumbs.
Whether you’re serving it for a holiday feast, Sunday dinner, or a comforting weeknight meal, this easy Swedish potato dish is a must-try for lovers of Nordic cuisine and vegetarian comfort food.
Jansson’s Temptation is a holiday staple, traditionally served at Christmas (Julbord), Easter, and Midsummer feasts. It’s a must-have on the Swedish smorgasbord, alongside classics like pickled herring, Swedish meatballs, and gravlax. While the traditional version contains anchovies, this vegetarian twist makes it a delicious option for those looking for a meat-free take on a beloved Swedish dish.
f you love Scandinavian comfort food, be sure to check out my Hasselback Potato recipe for another potato dish with crispy edges, or this tried and true recipe for simple Buttery Swedish Dill Potatoes (Färskpotatis med Dill) Looking for more vegetarian options? This Creamy Mushroom Gratin is another delicious Nordic-inspired dish that's perfect for cozy meals.
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Ingredients
- Russet potatoes - These starchy potatoes are perfect here and help thicken the sauce.
- Yellow onions
- Cremini or button mushrooms - Mushrooms are a savory stand in for the umami-rich anchovies normally included in this dish.
- Unsalted butter
- Salt and white pepper - White pepper blends seamlessly into the dish while contributing a mild, smooth peppery taste.
- Heavy cream - Provides the creamy base of this dish.
- Dijon mustard - Brings a little flavor and more savoriness to the sauce.
- Fresh bread crumbs - Creates a crispy topping for our casserole.
- Capers - Adds a briny element and a pop of flavor.
See recipe card for exact amounts and detailed instructions.
Substitutions and Variations
- Vegan/Dairy-Free - substitute an equal amount of unsweetened, non-dairy creamer for the cream and a vegan butter substitute for the butter.
- No Mushrooms and/or Capers - Feel free to leave out the mushrooms or the capers if you prefer.
How to Make Vegetarian Jansson's Temptation
- Step 1: Cook onions in a large skillet until soft and translucent, about 5 minutes.
- Step 2: Add sliced mushrooms and continue cooking until onions are golden and mushrooms are beginning to brown, another 5-7 minutes. Remove from heat and set aside.
- Step 3: Peel and slice potatoes into ⅜ inch julienne slices (like french fries). A mandoline slicer works great for this.
- Step 4: Transfer one third of sliced potatoes to buttered 9 x 13 baking dish. Top with half of the onion-mushroom mixture.
- Step 5: Repeat layers ending with potatoes.
- Step 6: Whisk the cream, Dijon mustard, salt and pepper together in a large glass measuring cup. Pour over casserole layered potatoes, mushrooms and onions. The liquid should come about three quarters of the way up the side of the dish.
- Step 7: Top with breadcrumbs and dot with butter. Cover with foil and bake at 350 degrees for one hour.
- Step 8: Remove foil and continue baking until potatoes are soft and top is golden brown, about 20-25 minutes more. Cool for 10-15 minutes before serving.
Expert Tips
- Be sure to cut the potatoes as uniformly as possible into ⅜ inch strips. A mandoline slicer is an easy and quick way to do this.
- If the cream mixture does not reach at least three quarters of the way up the side of the casserole, simply add water a tablespoon at a time until it does.
Recipe FAQs
The name "Jansson's Temptation" (Jansson's Frestelse in Swedish) has two prevailing origin stories. The first claims that it originated from an old Swedish film of the same name. The second is that it was named after a food-loving opera singer named Pelle Janzon.
The dish is best the day that it is made, but you could cook the onions and mushrooms up to 2 days ahead of time. Cool and store tightly covered in the refrigerator. When you are ready to complete the dish, slice the potatoes and proceed as directed.
Cover tightly and refrigerate for up to 3 days.
What to Serve with Jansson's Temptation
Pickled Herring or Gravlax - If you’re serving this as part of a Swedish smorgasbord, classic Nordic seafood dishes like Homemade Gravlax or pickled herring pair beautifully with the creamy potatoes.
Salmon - A simple main dish like this Baked Salmon with Butter and Brown Sugar would be a lovely accompaniment to this dish.
Rye Bread – A hearty slice of Danish rye bread (rugbrød), Swedish Limpa or these Soft Rye Dinner Rolls to sop up all the creamy goodness.
Salad - Consider this Kale and Butternut Squash Salad to round out a cozy vegetarian meal.
Lingonberry Sauce – A spoonful of Lingonberry Sauce adds a tart contrast to the rich flavors.
Related Recipes
Looking for more Scandinavian-inspired side dishes like this? Try these:
If you tried this Vegetarian Jansson's Temptation recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegetarian Jansson's Temptation (Creamy Swedish Potato Casserole)
Equipment
- 9 x 13 Baking Dish
- Mandoline slicer optional
Ingredients
- 2 yellow onions sliced thin
- 3 tbsp unsalted butter divided
- 8-10 ounces cremini or white button mushrooms sliced
- 2 lbs Russet potatoes
- 2 cups heavy cream
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp white pepper
- 1 cup fresh breadcrumbs
- 2 tbsp capers drained, rinsed and chopped
Instructions
- Preheat the oven to 350°F and place the oven rack in the middle position. Grease a 9x13-inch baking dish with butter. Set aside.
- In a skillet, melt 1 tbsp butter over medium heat. Add sliced onions and cook for 5 minutes until they are soft and translucent. Add the mushrooms and sauté until they release moisture and turn golden, about 7 minutes more. Remove from heat and set aside.
- Peel and slice the potatoes into ⅜ inch (9 mm) thick matchsticks. A mandoline slicer is a handy tool for this.
- Layer ⅓ of the potatoes in the bottom of the prepared baking dish. Spread half the onion-mushroom mixture evenly over the potatoes. Repeat the layers, finishing with a top layer of potatoes.
- In a bowl or glass measuring cup, whisk together the heavy cream, Dijon mustard, white pepper, and salt. Pour the mixture over the layers of potatoes, onions and mushrooms. It should come up ¾ of the way in the dish. If yours appears to be less than that, add water, a tablespoon at a time, until the liquid comes ¾ of the way up the dish. Press down on the top layer of potatoes with a rubber spatula so that they are moist from the liquid (they will not be completely submerged).
- Sprinkle the top with breadcrumbs and dot with small cubes of the remaining 2 tablespoons of butter. Cover tightly with foil and bake for 60 minutes.
- Remove the foil and scatter chopped capers over the top of the dish. Bake uncovered for an additional 20-25 minutes or until the top is golden and the potatoes are tender. Let the casserole rest for 10-15 minutes before serving.
Notes
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- Be sure to cut the potatoes as uniformly as possible into ⅜ inch strips. A mandoline slicer is an easy and quick way to do this.
- Leftovers can be stored in the refrigerator, tightly covered, for up to three days.
Sally says
Excellent variation on scalloped potatoes. I loved the julienne potatoes, and they cooked perfectly. I just saw the suggestion to serve with lingonberry jam. Will do next time. Thanks for the recipe.
Kristi says
Thanks, Sally! I'm so glad you enjoyed the potatoes!
Kristi
Kristi says
This is a great vegetarian alternative to the original version that traditionally contains Swedish sprats (anchovies). Creamy and bursting with umami flavor thanks to mushrooms and capers, this creamy potato casserole is a winner!