---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetables, Swedish
       Yield: 4 servings
       6 md Sized potatoes, peeled and
            -cut into 2x1/4 inch strips
            -2 tbsp butter
       2 md Size onions, thinly sliced
       1    3-1/2 oz can Swedish anchovy
       1 ds Of pepper
       2 tb Bread crumbs
       3 tb Butter
     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