6 medium Potatoes, peeled and cut into 2- x 1/4-inch strips
2 Tbs Butter
2 medium Onions, thinly sliced
3 1/2 oz Swedish anchovy fillets - (1 can)
1 dash Pepper
2 Tbs Bread crumbs
3 Tbs Butter
3/4 cup Cream or half-and-half


Preheat oven to 400 degrees. Keep potato strips in cold water to prevent discoloration. Melt 2 tablespoons butter in skillet and add onions; cook until soft, but not brown, about 5 minutes. Pat potatoes dry. Arrange layers of potatoes, onions and anchovies in a greased 1 1/2- to 2-quart baking dish. Begin and end with potatoes. Dot the casserole with butter and sprinkle with pepper and bread crumbs. Pour cream around the casserole. Bake in the center of the oven until the potatoes are tender and most of the liquid is absorbed, about 45 to 60 minutes. This recipe serves 4 to 6.
Recipe Source: SPLENDID SWEDISH RECIPES collected by Kerstin Olsson Van Gilder (c) 1988 Penfield Press, Iowa City, Iowa - 158 pages - $5.95 As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 11-07-1995