Recipe - Sillgratin (Herring And Potato Casserole)

3 lg Potatoes; peeled, cut into
1/8" slices
1 lg Onion; thinly cut or sliced up
2 One half tablespoon Butter
2 Matjes herring fillets; cut
into 1/2" diagonal slices
Black pepper; fresh ground
1 tablespoon Bread crumbs; fine
1/3 cup Cream; heavy or light
1 tablespoon Butter; cut into tiny bits

Preheat oven to 400øF. Place potato slices in a bowl of cold water to
prevent them from discoloring. Heat 2 tablespoon of butter in a small frying pan
and, when the foam subsides, add the cut or sliced up onions, cooking until they are
soft and transluscent but not brown. Set aside. Choose a 1 to 1 One half quart
baking dish attractive enough to bring to the table and using a pastry
brush or paper towels, spread with the remaining One half 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.