This is a dish that I first tried in Sweden at a traditional Swedish Christmas table. Leading up to Christmas, restaurants and homes all over Sweden create these amazing tables filled with food of every description; however, this is one dish that you will find on almost every one.

It is rich, indulgent and just fabulous as a side dish. I know that many people are not fond of anchovies, but it honestly doesn’t taste the same without them.

Since it’s a cream base, the flavor is wonderful and it’s not fishy, so no one will even know there are anchovies in it, unless you tell them.

Ingredients 

2 ¼ lbs. of Potatoes, peeled and thinly sliced. This is the perfect time to get out the mandoline. I particularly like Yukon Gold for this recipe

2 large Onions, thinly sliced

2 Tbsp. of Butter

150 gr. tin of Anchovies in oil

13.5oz. of Cream

2 Tbsp. of Breadcrumbs

In a shallow oven proof-baking dish, arrange alternating layers of potatoes, onions, anchovies and butter.

After completing the layering, pour the cream over the dish, and then sprinkle the breadcrumbs over and cover with aluminum foil and put into the preheated 350-degree oven for 35 minutes. Then remove the foil, and continue cooking and browning for 10 additional minutes.

Allow to set uncovered for 5 to 10 min. and serve.