6 medium-sized potatoes (raw)
14-16 Swedish anchovy fillets
2tbs butter for the dish
Peel potatoes and shred them finely. Cut the onion into thin slices. Butter an ovenproof dish with high vertical sides. Put a layer of potatoes in the bottom followed by onion and finely chopped anchovy fillets (preferably from canned whole anchovies) in rows packed closely together. Repeat finishing with potatoes.
Smooth out the surface and pour the cream on top so the potatoes peep through. Dilute with liquid from the can. Finally sprinkle fine breadcrumbs on top and bake in the oven (200°C) for about one hour.