Sillgratin (herring & potato casserole)

4 servings

Ingredients

Quantity Ingredient
3 larges Potatoes; peeled, cut into 1/8\" slices
1 large Onion; thinly sliced
2½ tablespoon Butter
2 Matjes herring fillets; cut into 1/2\" diagonal slices
Black pepper; fresh ground
1 tablespoon Bread crumbs; fine
⅓ cup Cream; heavy or light
1 tablespoon Butter; cut into tiny bits

Directions

Preheat oven to 400øF. Place potato slices in a bowl of cold water to prevent them from discoloring. Heat 2 tb of butter in a small frying pan and, when the foam subsides, add the sliced onions, cooking until they are soft and transluscent but not brown. Set aside.

Choose a 1 to 1½ quart baking dish attractive enough to bring to the table and using a pastry brush or paper towels, spread with the remaining ½ tablespoon of butter. Drain potatoes and pat dry.

Arrange alternate layers of potatoes, herring and onions in the baking dish, ending with a layer of potatoes. Season each layer lightly with pepper, sprinkle the top with breadcrumbs and dot with bits of butter. Pour in the cream, bring to a boil on top of the stove and then bake for 1 hour in center of oven until potatoes are tender when pierced with the tip of a sharp knife or skewer. Serve directly from baking dish.

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