Title: Jansson's Temptation Swedish Potato & Anchovy Casserole
Categories: Main
Yield: 8 Servings

2	lg	Onions, sliced (or 3)
3	tb	Unsalted butter
6		Russet (baking) potatoes
1	cn	Flat anchovy fillets (2 oz)
		Drained, reserving the oil
		And chopped
1 1/2	c	Heavy cream

In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring occasionally, until they are golden. In a buttered 2 1/2 - 3 quart shallow baking dish (9 X 13 works well) layer the potatoes, peeled and sliced thin lengthwise, with the onions, the anchovies, and salt and pepper to taste, forming several layers and ending with a layer of potatoes. Drizzle the top with the about 2 T reserved anchovy oil (or to taste) and dot it with the reserved butter, cut into bits. Bake the casserole in the middle of a preheated 400°F oven for 10 minutes. Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more. Pour the remaining 3/4 cup cream over the potatoes, reduce the heat to 300°F., and bake the casserole for 30 minutes more, or until the potatoes are tender. Serves 8 to 10

Recipe By : Gourmet

From: Dianne Weinsaft Date: 15 Sep 97 Mastercook Recipes (Mailing List) Ä

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