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Title: Swedish Potato & Anchovy Casserole
Categories: Scandinavia Casserole
Yield: 1 Servings
| 2 | lg | Onions, sliced |
| 3 | tb | Unsalted butter |
| 6 | Russet (baking) potatoes | |
| 2 | oz | Can flat anchovy fillets, |
| Drained, chopped, reserving | ||
| 1 | ts | Oil |
| 1 1/2 | c | Heavy cream |
In large skillet cook onions in butter, stirring until golden. In a buttered 2 1/2 to 3 quart shallow baking dish layer the potatoes, peeled and sliced thin, with onions and anchovies, and salt and pepper to taste, forming several layers and ending with a layer of potatoes. Drizzle the top with the reserved anchovy oil, dot it with the remaining 1 tablespoon butter, cut into bits and bake at 400 degrees for 10 minutes. Pour 3/4 of cream over potatoes. Bake for 20 more minutes. Add remaining 3/4 cup cream over the potatoes, reduce the heat to 300 degrees and bake the casserole for 30 more minutes or until the potatoes are tender. Serves 8 to 10.