Categories: Vegetables, Swedish 
      Yield: 4 servings 
  
      6 md Sized potatoes, peeled and               -fillets 
           -cut into 2x1/4 inch strips         1 ds Of pepper 
           -2 tbsp butter                      2 tb Bread crumbs 
      2 md Size onions, thinly sliced          3 tb Butter 
      1    3-1/2 oz can Swedish anchovy      3/4 c  Cream or half and half 
  
  Preheat oven to 400F.  Keep potato strips incold water to prevent 
  discoloration.  Melt 2 tbsp butter in skillet and add onions; cook until 
  soft but not brown, about 5 minutes.  Pat potatoes dry. Arange layers of 
  potatoe, onion and anchovies in a greased 1 1/2 to 2 quart baking dish. 
  Begin and end with potatoes.  Dot casserole with butter and sprinkle with 
  pepper and bread crumbs. Pour cream around the casserole. Bake in the 
  center of the oven until the potatoes are tender and most of the liquid is 
  absorbed, about 45-60 minutes. Serves 4-6. 
   
  Origin:  Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens