Frestelse

Name: Frestelse
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 7 medium boiling potatoes, peeled & cut into 2 x 1/4 inch strips; 2 1/2 tablespoons butter; 2 tablespoons vegetable oil; 2 -3 large yellow onions, thinly sliced (4 cups); 16 flat anchovy fillets, drained; white pepper; 2 tablespoons fine dry breadcrumbs; 2 tablespoons butter, cut into 1/4 inch bits; 1 cup heavy cream; 1/2 cup milk

Submitted by Dancer

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Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 4-6

ingredients

7 medium boiling potatoes, peeled & cut into 2 x 1/4 inch strips
2 ¹⁄₂ tablespoons butter
2 tablespoons vegetable oil
2 -3 large yellow onions, thinly sliced (4 cups)
16 flat anchovy fillets, drained
white pepper
2 tablespoons fine dry breadcrumbs
2 tablespoons butter, cut into 1/4 inch bits
1 cup heavy cream
¹⁄₂ cup milk

directions

Preheat oven to 400 degrees.
Place the potato strips in cold water to keep them from discoloring.
Heat 2 tbsps.
of butter and 2 tbsps.
of oil in a 10 to 12" skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown.
With a pastry brush or paper towels, spread a 1 1/2 to 2-quart souffle or baking dish with the remaining half tbsp.
of butter.
Drain the potatoes and pat them dry with paper towels.
Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies ending with potatoes.
Sprinkle each layer with a little white pepper.
Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits.
In a small saucepan, heat the milk and cream until it barely simmers, then pour over potatoes.
Bake in the center of the oven for 45 minutes or until the potatoes are tender when pierced with the tip of a sharp knife or skewer and the liquid is nearly absorbed.