Se på det! Vær klar for en intens sjømat utløsning!—um ... you don't want to translate that ...
I know this looks horrible, but the cream boils to become a tasty, salty sauce as this maritime, slop casserole bakes.
Time: 1½ hours
This dish is associated more with Sweden than Norway. My one is based on "Janson's Temptation" from Norway's Delight (Tanum, 1957) by Elise Sverdrup. I gave it the Norwegian name to distinguish it as norsk from the others in Judson Recipes. The recipe is enough for 4 people—or 2 Vikings.
Fry the minced onion in a pan with 1 Tsp of the butter til they're softened.
Place the sliced potatoes in a greased baking dish, then the layer of fried onion on that, then lay the anchovy fillets on top in an orderly manner.
Preheat the oven to about 200°C.
Pour the cream all over, and cut the rest of the butter into bits for dotting on the very top.
Bake for 45 minutes, until the potatoes are soft. Serve piping hot.
Hint: It is common to use breadcrumbs as the very top layer in this casserole dish; but I based my one on the recipe in the aforesaid book.