Jansson's Temptation

• 5 or 6 Idaho potatoes, about 2 pounds
• 1 can, 3 1/2 ounces, anchovy fillets or sprats (available where fine imported foods are sold)
• 1 1/2 cups thinly sliced onions
• Freshly ground pepper to taste
• 1 1/2 cups heavy cream

1. Preheat the oven to 375 degrees.
2. Peel the potatoes and cut them into 1/4-inch-thick slices.
3. Stack the slices and cut them into 1/4-inch-thick strips to resemble french fries.
4. There should be about eight cups.
5. Cover the bottom of a baking dish (an oval dish measuring 13 by 8 by 2 inches is ideal) with half of the strips.
6. Drain the anchovies, reserving the liquid, and arrange them symmetrically over the potato layer.
7. Pour the reserved liquid evenly over all.
8. Scatter the onions and pepper over the top, and then scatter the remaining potatoes over them.
9. Pour the cream over and sprinkle with pepper.
10. Place in the oven and bake 45 minutes to one hour, until potatoes are done.

potatoes, where, onions, freshly ground pepper, heavy cream

Taken from cooking.nytimes.com/recipes/5707 (may not work)