peeled, cut into 2 x 1/4 inch strips
light cream (half&half)
Preheat oven to 400℉ (200℃).
Keep potato strips in cold water to prevent discoloration.
Melt 2 tablespoons butter in skillet and add onions; cook until soft but not brown, about 5 minutes.
Pat potatoes dry.
Arrange layers of potatoes, onion and anchovies in a greased 1½ to 2 quart baking dish.
Begin and end with potatoes.
Dot casserole with butter and sprinkle with pepper and bread crumbs.
Pour cream around the casserole.
Bake in the center of the oven until the potatoes are tender and most of the liquid is absorbed, about 45 to 60 minutes.