Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 5 medium-large potatoes
- 2 large red or yellow onions
- 2 cans or bottles Scandinavian sprats or anchovies (about 25), drained and rinsed
- 1–2 cups half-and-half
- 1 cup bread crumbs
- 2 Tbsp. melted butter
Preheat oven to 425º. Peel potatoes and either julienne into matchsticks, grate roughly, or cut into ultra-thin slices (your preference); place in cold water for 10 minutes to prevent browning and release the excess starches.
Peel and thinly slice onions. Grease a frying pan with cooking spray or butter and sauté onions over medium heat until tender but not brown. Remove from heat.
Lightly grease or butter a casserole dish. Drain potatoes and place a third of them in bottom of dish. Layer half of the sautéed onions and half of the anchovies on top of the potatoes; sprinkle with salt and pepper. Repeat layer; use remaining third of potatoes as top layer.
Pour enough half-and-half over potatoes to fill dish 3/4 of the way up. Combine bread crumbs and melted butter and spread across top of casserole.
Bake in oven until browned and cooked through, 50 minutes to 1 hour.
Yield: 5-6 servings.