Swedish-Style Potato Gratin

• 3 tbsp. unsalted butter
• 6 large onions (about 1 1/2 lbs.) thinly sliced
• 2 tins anchovies (1.7 oz/48 g each), drained and diced
• 1/2 tsp. freshly ground black pepper
• 1 1/2 cups whipping cream or creme fraiche
• 1 cup breadcrumbs
• 3 tbsp. melted unsalted butter
• 4 large baking potatoes (such as Idaho), peeled and cut into julienne strips (about 1/4 x 2 in.)

1. In a large skillet, over medium-high heat, melt butter. Cook onions until tender, 8-10 minutes. Stir in anchovies and pepper; cook 2 minutes. Reserve.
2. In a small saucepan, over medium heat, heat cream until it comes just to a boil; reserve.
3. Combine breadcrumbs and melted butter; reserve.
4. In a shallow, buttered 9x13-inch baking dish (or 3-qt/3L) casserole dish, arrange half the potatoes. Spread half the onion mixture on top. Repeat. Pour cream over top and shake gently to distribute evenly. Sprinkle with bread crumbs.
5. Place casseroleon a baking sheet and bake in a preheated 400F/200C oven until potatoes are very tender, 40-50 minutes. Allow to rest 15 minutes before serving.

unsalted butter, onions, anchovies, freshly ground black pepper, whipping cream, breadcrumbs, butter, baking potatoes

Taken from www.epicurious.com/recipes/member/views/swedish-style-potato-gratin-50112491 (may not work)