Source: seed-swedish
Preheat the oven to 200°C. Peel and cut the potatoes into thin matchsticks, then thinly slice the onions. Butter a large baking dish and layer half the potatoes with some of the onions and anchovies, reserving some anchovy oil. Season with salt and pepper, then repeat the layers, finishing with potatoes. Whisk together the cream and milk with the remaining anchovy oil and pour over the dish. Dot the top with butter and bake for 50-60 minutes until golden and the potatoes are tender. The top should be crispy whilst the interior remains creamy.
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