TEMPTATION RECIPES RECIPES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
• Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
• Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

Steps:

• Preheat the oven to around 200C/400F/Gas 6.
• Peel the potatoes and chop them into small 0.5cm/¼in piece sticks - a bit thinner than French fries.
• Melt the butter in a saucepan, add the onion and cook until soft. Take care not to burn the onion - it should be cooked, but not turning brown.
• Add the potatoes and cook for a few minutes.
• Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. Season with salt and pepper.
• Add another layer of onion and potato, then another 10 sprats on top. Pour the remaining sprat juice over the dish.
• Pour two-thirds of the milk and cream over the dish, then sprinkle the breadcrumbs on top. Season again.
• Bake for about 45 minutes, or until the potatoes are cooked. Halfway through the cooking time, add the rest of the milk and cream. If the dish is looking dry, you can add more milk - the aim is to get a creamy consistency.
• Serve as part of a traditional Swedish smörgåsbord.