Sillgratin (herring & potato casserole)
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Sillgratin (herring & potato casserole)
  Potato    Casserole    Swedish    Seafood    Side dish  
Last updated 6/12/2012 1:23:05 AM. Recipe ID 56009. Report a problem with this recipe.
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      Title: Sillgratin (herring & potato casserole)
 Categories: Swedish, Seafood, Side dish, Casseroles
      Yield: 4 Servings
 
      3 lg Potatoes; peeled, cut into
           -1/8" slices
      1 lg Onion; thinly sliced
  2 1/2 tb Butter
      2    Matjes herring fillets; cut
           -into 1/2" diagonal slices
           Black pepper; fresh ground
      1 tb Bread crumbs; fine
    1/3 c  Cream; heavy or light
      1 tb Butter; cut into tiny bits
 
  Preheat oven to 400F. Place potato slices in a bowl of cold water to
  prevent them from discoloring. Heat 2 tb of butter in a small frying
  pan and, when the foam subsides, add the sliced onions, cooking until
  they are soft and transluscent but not brown. Set aside. Choose a 1
  to 1 1/2 quart baking dish attractive enough to bring to the table
  and using a pastry brush or paper towels, spread with the remaining
  1/2 tablespoon of butter. Drain potatoes and pat dry. Arrange
  alternate layers of potatoes, herring and onions in the baking dish,
  ending with a layer of potatoes. Season each layer lightly with
  pepper, sprinkle the top with breadcrumbs and dot with bits of
  butter. Pour in the cream, bring to a boil on top of the stove and
  then bake for 1 hour in center of oven until potatoes are tender when
  pierced with the tip of a sharp knife or skewer. Serve directly from
  baking dish.
 




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Recipe ID 56009 (Apr 03, 2005)

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