- 1kg potatoes
- 3 yellow onions
- 25 anchovy fillets in water, often with dill.
- 400ml light cream OR 200ml cream and 200ml milk
- crumbed bread
- 2 tablesspoons butter
Peel potatoes and onions. Chop onion into thin slices and the potatoes into thin sticks. Take turns putting potatoes, onions and anchovies into a buttered oven safe dish. Begin and finish off with potatoes. Pour half of the cream and some of the anchovies water. Sprinkle some crumbed bread and distribute small amounts of butter here and there. Put in oven at 225 degrees for 45 minutes. Pour the rest of the cream and continue for an additional 30 minutes.