20 anchovy fillets
1 1/4 cups whipping cream
1 tablespoon dried bread crumbs
1 tablespoon butter or margarine
Peel the potatoes and onions. Coarsely shed the potatoes. Slice or chop
the onion and sauté in a little butter or margarine 5 minutes.
Alternative layers of potatoes, onion, and anchovies in a lightly greased
baking dish, the top and bottom layers consisting of potatoes. Pour half
the cream and 2-3 tablespoons anchovy juice over the casserole. Dot with
butter and sprinkle with bread crumbs. Bake in oven at 345 F. for 45 minutes.
Baste the outer edges of the casserole with the remaining cream towards
the end of the 45 minutes.