Herring and Potato Casserole
heavy or light
cut into tiny bits
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.
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.