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2 medium onions (chopped or sliced)

1+1/2 tbsp. butter

6 raw potatoes, peeled and cut in strips

18 anchovy fillets (retain brine)

1/2 cup cream

Butter baking dish. Saute onions in margarine. Layer potatoes, onions and anchovies, finishing with potatoes. Pour anchovy brine over potatoes. Top with 1/4 c. cream. Bake at 400 F for 30 mm. Reduce to 300 F and add rest of cream and bake for another 30 mm.

Casserole is ready when potatoes are soft.

Thanks to Rut Johnson, longtime Birka member, for her delicious Swedish recipe.