Ingredients
-
1 oz Clarified Butter
-
1 lb Yellow Onion
-
2 lbs Russet Potatoes
-
5 oz Swedish Anchovy
-
1.5 tsp Salt
-
¼ tsp White Pepper
-
12 oz Heavy Cream
-
3 oz whole Butter
Directions
The origin of this dish’s name is subject to much debate, but what isn’t debated is that it has long been a favorite of the Swedes. This is a common late-night snack and is often eaten upon returning from a night on the town. It is also sure to be found on the smörgåsbord table.
Steps
|
1
Done
|
Preheat the oven to 375 degree F. |
|
2
Done
|
Melt the clarified butter in a sauté pan and add the sliced onions; cook over a medium-low flame until onions are tender and translucent but not colored and set aside when done. |
|
3
Done
|
Combine the cut potatoes with the salt and white pepper, and toss to season. |
|
4
Done
|
Place a layer of the potatoes ¼ inch thick in a casserole dish that will hold all of the ingredients at a depth of 1 inch (you can also use sauté pans, if necessary). |
|
5
Done
|
Combine the sautéed onions and anchovies; place half of this mixture on top of the first layer of potatoes. |
|
6
Done
|
Repeat steps 4 and 5 once more, and then place the remaining potatoes on top of the final layer of the onions and anchovies. |
|
7
Done
|
Heat the cream in a small saucepan to just under a simmer, and pour it over the potatoes. |
|
8
Done
|
Cut the butter into 6–8 pieces and place them, evenly spaced, over the surface of the casserole. Put the casserole in the preheated oven. |
|
9
Done
|
Bake for 35–45 minutes, or until potatoes become crisp and the liquid has mostly evaporated. |
