Jansson's frestelse (jansson's temptation) - mshol

7 md Boiling potatoes; peeled &
           -cut into 2" X 1/4" strips
  2 1/2 tb butter
      2 tb Vegetable oil
      2 lg (to 3) yellow onions; thinly
           -sliced (4 cups)
     16    Flat anchovy fillets;drained
           White pepper
      2 tb Fine dry bread crumbs
      2 tb butter; cut into 1/4" bits
      1 c  Heavy cream
    1/2 c  Milk
 
  Preheat oven to 400øF.  Place the potato strips in cold water to keep
  them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons of
  oil in a 10-12" skillet; when the foam subsides, add the onions and cook
  10 minutes, stirring frequently, until they are soft but not brown.
  
  With a pastry brush or paper towels, spread a 1 1/2 to 2-quart souffl‚
  or baking dish with the remaining half tablespoon of butter. Drain the
  potatoes and pat them dry with paper towels. Arrange a layer of potatoes
  on the bottom of the dish and then alternate layers of onions and
  anchovies ending with potatoes. Sprinkle each layer with a little white
  pepper. Scatter bread crumbs over the top layer of potatoes and dot the
  casserole with the 2 tablespoons of butter cut into bits. In a small
  saucepan, heat the milk and cream until it barely simmers, then pour
  over potatoes.
  
  Bake in the center of the oven for 45 minutes or until the potatoes are
  tender when pierced with the tip of a sharp knife or skewer and the
  liquid is nearly absorbed.
  
  .\ichele's notes: I hate anchovies. With a passion. But this is one of
  the best dishes I ever had. The cream and milk leech the salty anchovy
  taste right out and it turns into what can only be described as heaven.
  A definite Swedish Christmas staple at our house!
  
  Source: Time/Life Foods of the World,
  Recipes: The Cooking of Scandinavia (1968)
  Typos by .\ichele