Follow these steps for perfect results
Spanish onions
sliced
butter
divided
potatoes
peeled, sliced
anchovy fillets
whipping cream
divided
Slice the Spanish onions.
Sauté the onions in 1 tablespoon of butter until soft.
Peel the potatoes.
Slice the potatoes lengthwise thinly, as for shoestring potatoes.
Butter a baking dish.
Layer potatoes, onions, and anchovies in the buttered baking dish, finishing with a layer of potatoes.
Dot with remaining butter.
Bake at 400°F (200°C), adding half of the whipping cream after 10 minutes.
Add the remainder of the cream after another 10 minutes.
After 30 minutes, reduce the heat to 300°F (150°C) and bake for another 30 minutes.
Serve hot.
Expert advice for the best results
Use a mandoline for uniformly thin potato slices.
For a richer flavor, use heavy cream instead of whipping cream.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve hot directly from the baking dish or portion onto plates. Garnish with fresh parsley.
Serve as a side dish with ham or meatballs.
Serve as part of a Smörgåsbord.
A crisp pilsner cuts through the richness of the casserole.
Discover the story behind this recipe
Traditional Christmas dish in Sweden.
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