Ingredients

Scale

Serves 6–8 people.

Base Ingredients:

2.5 lb (1.2 kg) waxy potatoes, peeled and cut into matchsticks
2 medium yellow onions, thinly sliced
2 cans (about 4.4 oz each) of Swedish-style pickled sprats (ansjovis)
2 cups heavy cream
½ cup sprat brine (optional, for more flavor)
Salt and white or black pepper, to taste

Topping:

3 tablespoons plain breadcrumbs
2 tablespoons butter, diced

Instructions

1. Prepare the Onions

Sauté sliced onions in a bit of butter over medium-low heat until softened and translucent. Do not brown them—just cook until tender.

2. Cut the Potatoes

Peel and cut the potatoes into matchstick-sized strips (like French fries). Do not rinse them if you want a thicker, starchier casserole. For a looser dish, a quick rinse is fine.

3. Drain the Sprats

Drain the sprats and reserve their brine. Slice the fillets lengthwise if they’re large.

4. Layer the Casserole

Preheat your oven to 400°F (200°C).
Butter a 9×13-inch baking dish or a deep oven-safe casserole.

Start with a layer of potatoes, then onions, then sprats. Repeat the layering until all ingredients are used, ending with a final layer of potatoes.

5. Add Cream and Brine

Mix cream with some of the sprat brine (start with ¼ to ½ cup). Pour over the layered casserole until it just covers the top layer of potatoes.

6. Top with Breadcrumbs

Sprinkle the breadcrumbs evenly over the top. Dot with diced butter for a crispy, golden finish.

7. Bake

Bake uncovered for about 50–60 minutes, or until the top is golden and the cream is bubbling. A knife should slide easily through the layers when done.

8. Rest and Serve

Let the casserole rest for 10 minutes before serving. It thickens slightly as it sits.