Herring & Potato Casserole
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
potatoes
peeled, cut |
|
| 1 | large |
onions
thinly sliced |
|
| 2 ½ | tablespoons |
butter
|
|
| 2 | each |
herring fillets
cut |
* |
| 1 | x |
black pepper
fresh |
*
|
| 1 | tablespoon |
bread crumbs
fine |
|
| ⅓ | cup |
cream
heavy or light |
|
| 1 | tablespoon |
butter
cut into tiny bits |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
potatoes
peeled, cut |
|
| 1 | large |
onions
thinly sliced |
|
| 38 | ml |
butter
|
|
| 2 | each |
herring fillets
cut |
* |
| 1 | x |
black pepper
fresh |
*
|
| 15 | ml |
bread crumbs
fine |
|
| 79 | ml |
cream
heavy or light |
|
| 15 | ml |
butter
cut into tiny bits |
|
Directions
Preheat oven to 400℉ (200℃).
Place potato slices in a bowl of cold water to prevent them from discoloring.
Heat 2 tablespoons of butter in a small frying pan and, when the foam subsides, add the sliced onions, cooking until they are soft and transluscent but not brown.
Set aside.
Choose a 1 to 1½ quart baking dish attractive enough to bring to the table and using a pastry brush or paper towels, spread with the remaining ½ tablespoon of butter.
Drain potatoes and pat dry.
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 with breadcrumbs and dot with bits of butter.
Pour in the cream, bring to a boil on top of the stove and then bake for 1 hour in center of oven until potatoes are tender when pierced with the tip of a sharp knife or skewer.
Serve directly from baking dish.
