Serves: 12
Total Calories: 203

7 russet potatoes medium peeled and cut into 2 x 1/4 -inch strips or into slices as for scalloped potatoes
3 tablespoons butter butter or margarine + 1 tablespoon or margarine for baking dish
2 tablespoons vegetable oil
3 yellow onions large, thinly sliced (about 4 cups)
16 anchovy fillets flat, drained
White pepper
2 tablespoons bread crumbs fine dry
2 tablespoons butter or margarine, cut in 1/4 -inch bits
1/2 cup milk
1 cup cream

Preheat oven to 400°. Place potato strips or slices in cold water to keep from discoloring. Heat 3 tablespoons butter or margarine and 2 tablespoons vegetable oil in large skillet. Add onions and sauté 10 minutes, stirring, until they are soft but not brown. Spread 1 tablespoon butter or margarine in 2-quart, flat baking dish or soufflé dish. Arrange a layer of potatoes on bottom of dish and then alternate layers of onions and anchovies, ending with potatoes. Sprinkle each layer with a little white pepper. Scatter bread crumbs over top layer and dot top with 1/4 -inch pieces of butter or margarine. In small saucepan, heat milk and cream until barely simmering pour over potatoes. Bake in center of oven for 45 minutes or until potatoes are tender when pierced with tip of sharp knife and liquid is nearly absorbed.

Nutritional Facts:

Serves: 12
Total Calories: 203
Calories from Fat: 126

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