1 c. sliced onions (1 1/2 med. onions)
1/4 c. butter
4 c. raw potatoes in thin strips
1 can Swedish anchovy fillets (about 18) or pickled sardelles
1 c. cream (half and half)

Saute onions in 2 tbsp. butter. Peel potatoes and cut in very thin strips (extra coarse grater or thin French fry attachment).

Butter baking dish (1 1/2 quart). Arrange half of potatoes; spread with onions and anchovies; top with potatoes.

Sprinkle 1 tbsp. juice from anchovy can over and dot with remaining butter. Add cream and cover.

Bake at 400 degrees for 30 minutes. Remove cover and bake at 350 degrees for 45 minutes or until potatoes are tender. Add a little more cream toward end of baking, if desired.