2 lg. onions, sliced
3 tbsp. unsalted butter
6 russet (baking) potatoes
2 oz. can flat anchovy fillets, drained, reserving 1 tsp. of the oil & chopped
1 1/2 c. heavy cream

In large skillet cook onions in butter, stirring until golden. In a buttered 2 1/2 to 3 quart shallow baking dish layer the potatoes, peeled and sliced thin, with onions and anchovies, and salt and pepper to taste, forming several layers and ending with a layer of potatoes. Drizzle the top with the reserved anchovy oil, dot it with the remaining 1 tablespoon butter, cut into bits and bake at 400 degrees for 10 minutes. Pour 3/4 of cream over potatoes. Bake for 20 more minutes. Add remaining 3/4 cup cream over the potatoes, reduce the heat to 300 degrees and bake the casserole for 30 more minutes or until the potatoes are tender. Serves 8 to 10.