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The Swedish gratin of julienned potato baked in cream with salty anchovy running through it. Holiday food that tastes far richer than the short ingredient list suggests.
Peel the 1.2 kg potatoes and cut them into thin matchsticks about 5 mm thick, roughly the same size as the anchovy fillets.
Heat the oven to 200°C. Butter a 25 by 20 cm baking dish and layer half the potato, then the sliced onion and the 120 g anchovies with a little of their oil, then the rest of the potato. Season with the white pepper.
Warm the 400 ml cream with the 150 ml milk and pour it over, so it comes about three quarters of the way up the potatoes.
Dot the top with the 4 tablespoons butter, scatter the breadcrumbs over and bake for 45 to 50 minutes until the potatoes are completely tender and the top is deep golden.
Rest for 10 minutes so the cream sets slightly before serving, and scatter the parsley over.
