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.