Okay, it’s not really the name of this dish, but my version of it. Yes, it says I’m a California girl! This is one of those fabulous recipes that was popular in the sixties when all the rage was foreign faire and chic European cuisine was making it‘s way into many middle class dining rooms. Like all of the fad dishes served in the 60’s and 70’s, it too rode into the pacific sunset, never to be seen again. I love the flavors and the rich creamy texture of this very Swedish dish. And I love bringing back the charm of the retro kitchen. Enjoy!
6 medium potatoes, thinly sliced
2 onions, thinly sliced
2 garlic cloves, minced
1 teaspoon thyme
1 tin anchovies (If you don’t like the taste of whole anchovies, you can substitute, anchovy paste, 2 tablespoons, fish sauce, salmon for a lighter flavor or leave the fish out altogether. ).
3/4 stick butter, cut into pats
1 ¾-2 cups Half and Half
Salt and freshly cracked black pepper
Preheat the oven to 350 degrees.
Butter a baking dish. Put in half the potatoes, onions and garlic. Salt and pepper each layer. Add the thyme. Add the anchovies and the remainder of the potatoes. Lay butter pats on top the dish and ½ of the cream and bake for 12 to 15 minutes. Add the remainder of the cream and bake for 40 minutes more. If it looks dry at all add another ¼ cup cream until it is moist and creamy looking.