Savory Potatoes

• 10 potatoes, peeled and sliced
• 10 Swedish anchovy fillets, cut into small pieces, reserving liquid
• 2 onions, finely chopped
• 6 tablespoons butter
• Salt to taste
• White pepper to taste
• 3 tablespoons flour
• 1 1/2 cups cream

1. Preheat oven to 375 degrees.
2. Grease casserole with 2 tablespoons of butter.
3. Place layer of potatoes in bottom of casserole.
4. Add half the anchovies, onions, flour and 2 tablespoons butter with salt and pepper to taste.
5. Add second layer of potatoes and remaining anchovies, onions, flour and butter, with salt and pepper to taste.
6. Top with final layer of potatoes.
7. Pour on cream to which has been added anchovy liquid, about 1 teaspoon or less.
8. Add salt and pepper to taste.
9. Bake, covered, for 1 hour.
10. Uncover and continue to bake until brown on top, about 20 minutes.

potatoes, swedish, onions, butter, salt, white pepper, flour, cream

Taken from cooking.nytimes.com/recipes/892 (may not work)