Jansson's Temptation

Peel the potatoes and cut into thin strips — thinner than for french fries. Cut the onion into thin half-rings.

Melt 20 g of butter in a skillet and sauté the onion over medium-low heat for 5-7 minutes until soft and translucent, without letting it brown.

Generously grease a 1.5-2 L baking dish with butter.

Layer as follows: a third of the potatoes, half the fried onion and half the anchovies or sprats, cut into pieces, lightly salt and pepper. Repeat the layer and finish with the remaining potatoes on top.

Drizzle over the brine from the tin of anchovies or sprats, then pour the cream evenly over so it almost covers the potatoes.

Sprinkle breadcrumbs on top and dot the surface with the remaining butter, cut into pieces.

Bake in an oven preheated to 200 °C for 45-60 minutes, until the potatoes are tender and the top is golden; cover with foil if it starts to burn. Let the casserole rest for 5 minutes before serving.