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2 1/4 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 1/4 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)

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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.