Description
A Swedish classic, perfect for holidays or any gathering. Layers of potatoes, onions, and sprats bake to creamy perfection.
Ingredients
Units
Scale
- 4-6 large potatoes peeled and cut into thin strips (approximately 1/4 inch wide)
- 1 cups (240 ml) heavy cream
- 3/4 cups (180 ml) whole milk
- 7 oz (200 g) pickled sprats or matjes herring, finely chopped (reserve the marinade)
- Salt and freshly ground black pepper
- 2 tablespoons breadcrumbs
- 2 large onions thinly sliced
- 1 stick (113 g) unsalted butter, divided
Instructions
- Prepare Ingredients
- Preheat oven to 430°F (220°C).
- In a saucepan, combine potato strips with half the sprat marinade, heavy cream, and milk. Simmer gently over medium heat for 10 minutes.
- While potatoes simmer, thinly slice onions.
- In a skillet, melt 2 tablespoons of butter over medium heat and sauté onions until soft and translucent, about 5-7 minutes.
- Assemble the Dish
- In a large, buttered oven dish, layer sautéed onions, potatoes, chopped sprats; repeat layers, ending with potatoes.
- Lightly season each layer with freshly ground black pepper; use salt sparingly.
- Finish and Bake
- Sprinkle breadcrumbs evenly over potatoes; dot with remaining butter slices.
- Bake in the middle of the oven for 50-60 minutes, or until golden brown and bubbling; cover loosely with aluminum foil during the last 10-15 minutes if browning too quickly.
- Serve
- Allow to cool slightly before serving.
Notes
- For a richer flavor, use crème fraîche instead of heavy cream.
- If sprats are unavailable, substitute with anchovies or smoked mussels.
- To prevent over-browning, tent the dish with foil during the last 20 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Swedish
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 80