Herring and Potato Casserole

• 3 large potatoes peeled, cut
• 1 large onions thinly sliced
• 2 1/2 tablespoons butter
• 2 each herring fillets cut
• 1 x black pepper fresh
• 1 tablespoon bread crumbs fine
• 13 cup cream heavy or light
• 1 tablespoon butter cut into tiny bits

1. Preheat oven to 400F (200C).
2. Place potato slices in a bowl of cold water to prevent them from discoloring.
3. Heat 2 tablespoons of butter in a small frying pan and, when the foam subsides, add the sliced onions, cooking until they are soft and transluscent but not brown.
4. Set aside.
5. Choose a 1 to 1 1/2 quart baking dish attractive enough to bring to the table and using a pastry brush or paper towels, spread with the remaining 1/2 tablespoon of butter.
6. Drain potatoes and pat dry.
7. Arrange alternate layers of potatoes, herring and onions in the baking dish, ending with a layer of potatoes.
8. Season each layer lightly with pepper, sprinkle the top with breadcrumbs and dot with bits of butter.
9. Pour in the cream, bring to a boil on top of the stove and then bake for 1 hour in center of oven until potatoes are tender when pierced with the tip of a sharp knife or skewer.
10. Serve directly from baking dish.

potatoes, onions, butter, black pepper, bread crumbs fine, cream heavy, butter

Taken from recipeland.com/recipe/v/herring-potato-casserole-37302 (may not work)