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Swedish Potato And Anchovy Casserole

2 lg Onions, sliced
3 tb Unsalted butter
6 Russet (baking) potatoes
2 oz Can flat anchovy fillets, drained, chopped, reserving
1 ts Oil
1 1/2 c Heavy cream

In large skillet cook onions in butter, stirring until golden. In a buttered 2 1/2 to 3 quart shallow baking dish layer the potatoes, peeled and sliced thin, with onions and anchovies, and salt and pepper to taste, forming several layers and ending with a layer of potatoes. Drizzle the top with the reserved anchovy oil, dot it with the remaining 1 tablespoon butter, cut into bits and bake at 400 degrees for 10 minutes. Pour 3/4 of cream over potatoes. Bake for 20 more minutes. Add remaining 3/4 cup cream over the potatoes, reduce the heat to 300 degrees and bake the casserole for 30 more minutes or until the potatoes are tender. Serves 8 to 10.

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