Author Notes: After a family trip to Sweden four years ago, we became enamored of all things Swedish...especially the food. I am now known for spending more money in the IKEA Food Market than in the entire rest of the store. Their recipe card was the starting point for our own version.
This hearty casserole makes a good cold-weather meal, accompanied by a salad of thinly-sliced cucumbers in vinaigrette, or green vegetable. The Scandinavian-style pickled anchovies are a must; Mediterranean-style salted ones will not work. —Windischgirl
pounds Medium waxy potatoes, such as Red Bliss or Yukon Gold
ounces Scandinavian style pickled anchovies (100 gm) with brine
tablespoons Fresh dill, minced
tablespoons Fresh parsley, minced
cups Milk; reduced-fat is fine
- Preheat the oven to 350F. Grease a 9x9 or 9x13 inch ovenproof dish or pan with butter. Scrub the potatoes well and cut them into 1/4 inch matchsticks. Mince the anchovies, reserving their liquid.
- Place a third of the potatoes in a layer in the baking pan, and sprinkle a third each of the anchovies, dill, and parsley over the potatoes. Season with salt and pepper. Repeat with the remaining potatoes and add-ins, forming three layers in all.
- Whisk the reserved anchovy brine into the milk and gently pour over the potatoes. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until lightly browned and the milk is absorbed, and the potatoes are cooked through.