Vegan Jansson's Temptation (Janssons Frestelse)

Ingredients

• about 910 g Potatoes
• 2 medium Yellow Onions
• 1 can (4oz) Vegan Anchovies
• 1 cup Vegan Cream
• 0.5 cup Breadcrumbs
• 2 tbsp Vegan Butter
• 0.5 tsp Salt
• 0.25 tsp White Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Peel the about 910 g Potatoes and the 2 medium Yellow Onions, then slice them thinly into matchsticks or rounds.
2. 2Use 1 tbsp of the 2 tbsp Vegan Butter to thoroughly grease the bottom and sides of a casserole dish. Arrange half of the sliced about 910 g Potatoes, half of the sliced 2 medium Yellow Onions, and half of the about 113 g can Vegan Anchovies in an even layer in the prepared dish.
3. 3Layer the remaining half of the sliced about 910 g Potatoes, the remaining half of the sliced 2 medium Yellow Onions, and the remaining half of the about 113 g can Vegan Anchovies over the first layer. Sprinkle the 0.5 tsp Salt and 0.25 tsp White Pepper evenly over these layers.
4. 4Pour the 1 cup of Vegan Cream evenly over the layered ingredients, ensuring it seeps down through the layers. Evenly sprinkle the 0.5 cup of Breadcrumbs over the top of the casserole, then dot the top with the remaining 1 tbsp of Vegan Butter.
5. 5Bake the casserole in the preheated oven for 45-50 minutes. The casserole is ready when the potatoes are tender when pierced with a fork and the breadcrumb topping is golden brown.
6. 6Let the casserole cool slightly for 5-10 minutes before serving. This cooling period allows the casserole to set, making it easier to serve.

Substitutions

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