Jansson’s Temptation

Yet another Swedish traditional dish, served on the “smorgasbord” at Christmas, but also for other holidays, such as Easter or Midsummer.

900g potatoes

1 clove garlic

2 onions

250ml plant-based cream

100g capers

Sea salt

White pepper

Almond flower (for topping)

Rapeseed oil for the baking pan and for frying

Peel the potatoes and cut them in very thin french fries sized strips. Put the strips in a bowl of water while you prepare the rest. Peel and slice the onions into very thin slices. In a frying pan, fry the onion in the rapeseed oil until soft. Grease a baking pan, and in layers, spread the potatoes, onion and capers. Put salt and pepper on each layer. Pour the cream over the layers and top with almond flour. Bake in the oven on 190 °C (fan) for 60-80 minutes.