Jansson's Temptation (Swedish Potato and Anchovy Casserole)

Ingredients

• 2-3 large onions, sliced
• 3 tablespoons unsalted butter
• 6 russet baking potatoes, peeled and sliced thin lengthwise

• 1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
• 1 1/2 cups heavy cream
• salt and pepper

Directions

1. 1

   In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.

2. 2

   Preheat oven to 400.

3. 3

   In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.

4. 4

   Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.

5. 5

   Bake the casserole on the middle rack for 10 minutes.

6. 6

   Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.

7. 7

   Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.

8. 8

   Great served with anything that goes well with a potato side dish.