Title: Sillgratin (Herring & Potato Casserole)
Categories: Scandinavia Fish Side Casserole
Yield: 4 Servings
| 3 | lg | Potatoes; peeled, cut into 1/8" slices |
| 1 | lg | Onion; thinly sliced |
| 2 1/2 | tb | Butter |
| 2 | | Matjes herring fillets; cut into 1/2" diagonal slices |
| | | Black pepper; fresh ground |
| 1 | tb | Bread crumbs; fine |
| 1/3 | c | Cream; heavy or light |
| 1 | tb | Butter; cut into tiny bits |
Preheat oven to 400øF. Place potato slices in a bowl of cold water to
prevent them from discoloring. Heat 2 tb of butter in a small frying pan
and, when the foam subsides, add the sliced onions, cooking until they are
soft and transluscent but not brown. Set aside. Choose a 1 to 1 1/2 quart
baking dish attractive enough to bring to the table and using a pastry
brush or paper towels, spread with the remaining 1/2 tablespoon of butter.
Drain potatoes and pat dry. Arrange alternate layers of potatoes, herring
and onions in the baking dish, ending with a layer of potatoes. Season each
layer lightly with pepper, sprinkle the top with breadcrumbs and dot with
bits of butter. Pour in the cream, bring to a boil on top of the stove and
then bake for 1 hour in center of oven until potatoes are tender when
pierced with the tip of a sharp knife or skewer. Serve directly from baking
dish.