This is a classic Swedish potato dish and is often found as part of a smorgasbord.
Prep: 15 minutes
Cook: 60 minutes
3 tbsp butter
4 large onions, peeled and finely sliced
1 kg potatoes, peeled and sliced into thin matchsticks like French fries
16 anchovy fillets in olive oil, reserve oil
2 tbsp butter
600ml double cream
Melt the butter in a pan over a moderate heat. Add the onions to the pan and cook them gently for 3-5 minutes until they are soft and transparent.
Preheat an oven to 200°C. Lightly grease on ovenproof container. Place alternating layers of the potatoes followed by the onions and the anchovies, finishing with the potatoes. Season each layer with a little pepper. Place pinches of the butter over the potatoes, a little of the anchovy oil and place the dish in the preheated oven for 10 minutes.
Remove the dish from the oven and pour over the double cream. Cover the dish with foil and place it in the oven for 50 minutes.
Remove the foil from the dish in the final 10-15 minutes of cooking to allow it to brown. The potatoes should be tender when cooked.