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"This creamy, rich casserole is usually served as part of Christmas dinner. It's also popular as a late-night supper for guests because it's very easy to make and can be prepared ahead of time and baked later. The anchovies used in the recipe are Swedish anchovies--a milder, sweeter version than the Italian counterpart." Two large red onions, thinly sliced
Five potatoes, peeled and sliced into strips
Fourteen to sixteen anchovy fillets
Anchovy liquid (from the can)
Two tablespoons butter
Heavy cream (Two-thirds to one cup, to taste)
Preheat oven to 425 degrees. Arrange half the potatoes in a layer in a buttered casserole dish. Place anchovies in a single layer on top of potatoes. Place onions in a single layer on top. Place the rest of potatoes on top of onion layer. Pour half the cream and a few tablespoons of anchovy liquid over the layers. Bake until potatoes are light, golden brown. Add the rest of the cream, and bake until potatoes are tender.
Yield: Six to eight servings
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