2 onions, sliced thinly
10 anchovy fillets
4 Tbsp butter or margarine
3/4 c heavy cream
Peel potatoes and cut into matchsticks. Place in cold water.
Note: Once peeled, potatoes start to discolor - they turn a sort of rust color, like a half-eaten apple does, and when cooked they cook up battleship gray. They taste fine, but it's tough getting past the color. The cold water arrests this process.
Melt 2 Tbsp butter in a skillet over medium heat. Add onions and saute until golden brown.
Dry potatoes between layers of paper towels.
Spray a baking dish with nonstick spray. Place a layer of potato, followed by a layer of anchovy, a layer of onion, to fill the dish, ending with a potato layer. Pour 1/2 c cream over the potatoes and dot with 2 Tbsp butter.
Bake at 375°F about 45 minutes.
Once the top is golden brown, pour 1/4 c cream over the top.