Janssons frestelse with Toonish Tomato



  • 2 yellow onions
  • 6 potatoes (approx 900g)
  • 3 dl plant-based cream
  • 4 tbsp small capers
  • 1 tsp salt
  • 2 pinches of freshly grounded black pepper
  • 1 jar Toonish tomat
  • 30g plant-based butter
  • 1 tbsp breadcrumbs
  • Rapeseed oil, for frying


  1. Heat up the oven to 180°C (hot air) or 200°C (regular).
  2. Peel and slice the onion thinly. Heat rapeseed oil in a frying pan and fry the onion until soft, about 4 min.
  3. Peel the potato and cut it into thin strips, preferably with a mandolin. Grease an ovenproof dish and fill with potatoes and onion.
  4. Whisk together plant-based cream in a bowl along with capers and season with salt and black pepper. Pour over the Janssons frestelse.
  5. Add some small pieces of Toonish Tomat and butter. Sprinkle some breadcrumbs on top.
  6. Bake the Janssons in the lower part of the oven for about 1 hour.

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