Janssonís Frestelse (or Temptation)
2 medium onions (chopped or sliced)
1 + 1/2 tbsp. butter
6 raw potatoes, peeled and cut in strips
18 anchovy fillets (retain brine)
1/2 cup cream
Butter baking dish.
Sautť onions in margarine.
Layer potatoes, onions and anchovies, finishing with potatoes.
Pour anchovy brine over potatoes.
Top with 1/4 cup cream.
Bake at 400F for 30 mm.
Reduce to 300 F and add rest of cream and bake for another 30 mm.
Casserole is ready when potatoes are soft.
Thanks to Rut Johnson, longtime Birka member, for her delicious Swedish recipe.