Not unlike a French Potato Dauphinoise, this Swedish take features anchovies and is a regular at the Swedish Christmas table.


  • 14-16 swedish anchovy fillets and the brine they're stored in
  • 2 large onions (sliced in half moons)
  • 5 medium potatoes (peeled and chopped into matchsticks)
  • 200 ml cream
  • 2 tblsp butter
  • a small handful of fine breadcrumbs
  • sea salt and ground black pepper


  • Preheat the oven to 225C.
  • Put half the potatoes into a large rectangular Pyrex dish. Evenly distribute the anchovy fillets and onions over the top of the potatoes and top with the remaining potatoes.
  • Pour half the cream and anchovy brine over the top and then add the butter in knobs over the top. Season with sea salt and ground black pepper.
  • Place in the oven until the potatoes are golden and after 20 minutes remove from the oven and top with the breadcrumbs and remaining cream and brine.
  • Place back in the oven and cook for a further 25-30 minutes or until the top is golden brown.

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