Another Swedish dish from James's Birthday menu, these are one of the two best scalloped potato dishes I've ever eaten or made, the other being Cook's Illustrated Scalloped Potatoes with Thyme and Bay. What sets both of these dishes apart from the rest is the amped up seasoning. In the latter it's the thyme and bay, and in the former it's sardines. Yes, you read that right: sardines. But before you turn your mind off, like I almost did when I read the recipe, let me say that I didn't tell my guests what was in the potatoes until after everyone had already eaten quite a bit and said they'd loved the dish. It's just a psychological thing, sort of like when I introduced the hubs to sushi. I ordered several rolls, had him eat without knowing what he was eating, and to his surprise, his favorite things were the raw tuna roll and the eel sauce...on anything.
But if you're still a little nervous, like I admit I was when I first made the dish too, only use half a tin of sardines and smoosh them up a bit so they're evenly spread through the layers without any one big bite of them in a lump. But do try this. Like the hubs and his sushi, you might surprise yourself.
From "Scandinavian Cooking" by Beatrice Ojakangas
3 Tbsp butter
2 large onions, diced
4 large russet (or the equivalent in yukon golds) potatoes, sliced thinly on a mandolin or in a food processor
1 can Swedish Anchovy filets (my understanding is that American anchovies are not the same thing, the closest thing we have would be sardine filets packed in oil)
1 cup half and half
Butter a shallow 2 quart baking dish and set aside. Pre-heat oven to 400 degrees.
Melt 1 Tbsp butter in a large skillet over medium heat and cook unions until soft and translucent. Set handily near casserole dish. Open sardines and have handy to casserole dish.
Slice potatoes using mandolin or food processor and begin layeirng ingredients.
Alternate half the potatoes, half the onions, half the sardines, and repeat.
Sprinkle 1 Tbsp of brine from sardines onto top and dot with cut up pieces of remaining butter. Pour half and half over top. (Do not salt; Salt from the sardines is plenty.)
Cover with foil and bake for 30-40 min until potatoes can easily be pierced in the center by fork. Uncover and bake 5 more minutes to brown.
Nutrition per serving: Calories: 282; Protein: 8.5; Carbs: 42; Fat: 9.3; Fiber: 4.5.
Other posts/rlecipes from James' All Swedish Birthday dinner menu: