6 large potatoes (approx. 1 kg)
3 tablespoons of butter
2 yellow onions
3 dl whipping cream
1 tablespoon unsmoked caviar
200 g of sprat anchovy fillets
1 tablespoon sifted breadcrumbs
salt and pepper
Peel the potatoes and put them in cold water so that they don’t darken. Set the oven to 175°. Grease a baking dish or a fine cast iron pan with a little of the butter.
Peel and slice the onion. Brown it lightly in butter. Whisk together cream and caviar. Shred the potatoes by hand or in a food processor. Alternate potatoes, onions and anchovies in the form. Salt and pepper lightly between rounds.
Pour over the caviar cream and sprinkle with breadcrumbs. Bake in the middle of the oven for about 45–60 minutes, until the cream has boiled and the potatoes are soft.
Note! It is important not to rinse the potatoes after shredding them, as the starch in the potatoes binds the cream.
Excerpt from Mannerström’s Christmas cookbook. Photo: Tomas Yeh
Photo: Thomas Yeh