6 Russet potatoes, scrubbed and sliced 1/4 inch thick
Black pepper, to taste
1 1/2 cups heavy cream
1/2 cup dry bread crumbs
1/4 cup unsalted butter, melted
Instructions
Preheat oven to 425 degrees. Generously butter a glass 9 x 13 inch baking dish.
Spread onions evenly over bottom of pan. Divide anchovy slices evenly over onions. Top with potato slices and sprinkle generously with black pepper. Pour heavy cream over all.
Mix bread crumbs and butter together and sprinkle over potatoes. Place on a baking sheet to catch any boil over and bake until potatoes have softened, the cream has thickened and the dish is deep golden brown, approximately 45 minutes to one hour.
Originally Submitted
5/31/2012
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