| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Swedish | Vegetables, Swedish | 4 | Servings |
INGREDIENTS
| 6 | md | Sized potatoes, peeled and cut into 2×1/4 inch strips 2 tbsp butter |
| 2 | md | Size onions, thinly sliced |
| 1 | 3-1/2 oz can Swedish anchovy fillets | |
| 1 | ds | Of pepper |
| 2 | tb | Bread crumbs |
| 3 | tb | Butter |
| 3/4 | c | Cream or half and half |
INSTRUCTIONS
Preheat oven to 400F. Keep potato strips incold water to prevent discoloration. Melt 2 tbsp butter in skillet and add onions; cook until soft but not brown, about 5 minutes. Pat potatoes dry. Arange layers of potatoe, onion and anchovies in a greased 1 1/2 to 2 quart baking dish. Begin and end with potatoes. Dot 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 45-60 minutes. Serves 4-6. Origin: Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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