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Herring And Potato Casserole
(Sillgratin)
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| What You Need: |
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3 large boiling potatoes, peeled and cut into 1/8-inch-thick slices
1 large onion, thinly sliced
2˝ tablespoons butter
2 matjes herring fillets, cut in ˝-inch diagonal slices
Freshly ground black pepper
1 tablespoon fine bread crumbs
1/3 cup light or heavy cream
1 tablespoon butter, cut into tiny bits
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| How To Cook: |
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1. Preheat the oven to 400°F. Place the potato slices in a bowl of cold water to prevent them from discoloring.
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2. Heat 2 tablespoons of the butter in a small frying pan; when the foam subsides, add the sliced onions and cook them over moderate heat, stirring frequently, for 5 to 8 minutes, or until the onions are soft and transparent but not brown. Set them aside.
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3. Choose a 1- to l˝-quart baking dish attractive enough to bring to the table and, with a pastry brush or paper towels, spread with the remaining ˝ tablespoon of butter. Drain the potatoes and pat them dry with paper towels.
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4. Arrange alternate layers of potatoes, herring and onions in the baking dish, ending with a layer of potatoes. Season each layer lightly with pepper, sprinkle the top layer of potatoes with bread crumbs and dot with the bits of butter.
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5. Pour in the cream, bring to a boil on top of the stove, then bake for 1 hour in the center of the oven, until the potatoes are tender when pierced with the tip of a sharp knife. Serve from the baking dish.
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