JANSSON'S TEMPTATION SWEDISH POTATO AND ANCHOVY CASSEROLE
Steps:
- In a large skillet cook the onions in 2 tablespoons of butter over moderate heat, stirring occasionally, until they are golden.
- In a buttered 2 1/2-3 quart shallow baking dish (9X13 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 reserved anchovy oil and dot 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.
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