This is a Swedish casserole known as Jansson's Temptation. You might be put off by the inclusion of anchovies, but you will be really surprised at how well the saltiness of the fish works in this dish.
2 large onions, cut into 5mm wide strips
14 fillets Swedish anchovies, or regular anchovies
6 potatoes, peeled and cut into strips
1 1/2 cups (375ml) thickened cream
2 tablespoons dry bread crumbs
1 tablespoon melted butter
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Preheat oven to 220 degrees C. Butter a 20x30cm baking dish.
Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies then pour in heavy cream. Mix bread crumbs together with the melted butter then sprinkle over top of the potatoes.
Place onto a baking tray to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced and the dish has turned deep golden brown, about 45 minutes.