| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Swedish | Casseroles, Seafood, Side dish, Swedish | 4 | Servings |
INGREDIENTS
| 3 | Potatoes, peeled cut into | |
| 1/8" slices | ||
| 1 | Onion, thinly sliced | |
| 2 1/2 | T | Butter |
| 2 | Matjes herring fillets, cut | |
| into 1/2" diagonal slices | ||
| Black pepper, fresh ground | ||
| 1 | T | Bread crumbs, fine |
| 1/3 | c | Cream, heavy or light |
| 1 | T | Butter, cut into tiny bits |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 65
Total Fat: 7.5g
Cholesterol: 19.1mg
Sodium: 23.1mg
Potassium: 643.8mg
Carbohydrates: 29g
Fiber: 3.8g
Sugar: 2.8g
Protein: 3.5g