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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden. | 2. Preheat oven to 400. | 3. In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes. | 4. Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits. | 5. Bake the casserole on the middle rack for 10 minutes. | 6. Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more. | 7. Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender. | 8. Great served with anything that goes well with a potato side dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2 -3		sliced	0.0	0.0	0.0	0.0
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
russet baking potato	6		peeled sliced	-	-	-	-
anchovy fillet	1	can	drained chopped	-	-	-	-
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
salt pepper				-	-	-	-

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