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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. Place the potato strips in cold water to keep them from discoloring. | 3. Heat 2 tbsps. | 4. of butter and 2 tbsps. | 5. of oil in a 10 to 12" skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown. | 6. With a pastry brush or paper towels, spread a 1 1/2 to 2-quart souffle or baking dish with the remaining half tbsp. | 7. of butter. | 8. Drain the potatoes and pat them dry with paper towels. | 9. Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies ending with potatoes. | 10. Sprinkle each layer with a little white pepper. | 11. Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits. | 12. In a small saucepan, heat the milk and cream until it barely simmers, then pour over potatoes. | 13. Bake in the center of the oven for 45 minutes or until the potatoes are tender when pierced with the tip of a sharp knife or skewer and the liquid is nearly absorbed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	7		peeled cut boiling	-	-	-	-
butter	2 1/2	tablespoons		213.75	9.8212	6.6788	18.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
yellow onion	2 -3		sliced	-	-	-	-
anchovy fillet	16		drained	-	-	-	-
white pepper				-	-	-	-
fine breadcrumb	2	tablespoons		-	-	-	-
butter	2	tablespoons	cut	213.75	9.8212	6.6788	18.0
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
milk	1/2	cup		74.42	5.8316	3.843	3.9894

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.