- 2 ¼ pounds russet (Idaho) potatoes
- 1 tablespoon salt
- 2 onions, peeled and thinly sliced
- 5 tablespoons butter, divided
- 2 (4.1-ounce) tins (or to taste) Swedish sweet pickled anchovy fillets, not drained – The real Swedish pickled anchovy is also sometimes found in Ikea stores
- (TFD note – you can also use regular anchovy fillets, preferably from a glass jar. The taste is different, but still delicious. The best anchovies – by far – are the Ortiz brand, sold at Whole Foods and also available on Amazon.
- Freshly ground black pepper, to taste
- 1 ¼ cups heavy cream
- About 3 tablespoons fine dry breadcrumbs
- 3 tablespoons minced curly parsley (optional)
- 1 tablespoon minced thyme (optional)
- 1 tablespoon minced tarragon (optional)
- Preheat oven to 375 degrees. Peel potatoes and cut them into 2-inch-by- ¼-inch julienne strips. Place in a large bowl of water along with the salt. In a large skillet, saute onions and herbs (if using) in two tablespoons butter until soft but not brown, six to eight minutes over medium-high heat. Grease bottom and sides of a 13-inch-by-9-inch glass baking dish with one tablespoon butter.
- Drain potatoes very well. Spread one third of the potatoes in the baking dish, and layer over top half the anchovies (reserve juices) and half the onions; season with pepper. Add remaining potatoes, anchovies and onions; pour cream and reserved anchovy juice over all, and season with more pepper. Cut remaining two tablespoons butter into bits and dot dish with butter.
- Sprinkle breadcrumbs on top. Bake uncovered until potatoes are tender and top is well browned, about one hour; near the end of cooking time, cover dish with aluminum foil if top is starting to over-brown. Serve warm.
- Category: Recipes
- Calories: 774.67 kcal
- Sugar: 7.05 g
- Sodium: 2629.74 mg
- Fat: 49.26 g
- Saturated Fat: 27.95 g
- Trans Fat: 0.58 g
- Carbohydrates: 57.08 g
- Fiber: 7.27 g
- Protein: 28.39 g
- Cholesterol: 199.02 mg