Scalloped Potatoes with Anchovies

Anchovies and rosemary combine to perfume a dish of potatoes.
As the casserole slowly bakes, the potatoes absorb the sauce
to become reminisent with a taste of the Mediterranean.
This makes an excellent accompaniment for roasts
of all kinds and for game birds with character.

Ingredients:
1 tablespoon butter
6 medium-sized potatoes, either baking type
such as russet or waxy type such as Yukon Gold,
about 2 1/2 pounds in all
2 large white or yellow onions
6 anchovy fillets packed in olive oil,
cut into 1/2-inch pieces
1 tablespoon chopped fresh rosemary
1 1/2 cups heavy cream
oil from the anchovy tin
1 teaspoon freshly ground black pepper

Directions:
Peel the potatoes and cut them lengthwise,
French-fry style, into batons 1/2 inch thick.
Set aside.
Slice the onions into rounds about
1/4 inch thick and set these aside also.
Preheat an oven to 350 dgrees F.
Butter a 2-quart baking dish,
preferably one with a fitted lid.
Arrange about one-third of the potatoes
in a layer in the prepared dish.
Scatter about half of the anchovy pieces
over them and sprinkle with about half of the rosemary.
Top with a layer of half the onions.
Repeat using half of the remaining potatoes
and all of the remaining anchovies, rosemary, and onion.
Layer the remaining potatoes on top.

In a bowl combine 3/4 Cup of the cream
and all of the oil from the anchovy tin.
Pour the mixture over the top of the potatoes.
Cover the dish with its lid,
or cover and seal with aluminum foil.
Place it in the oven and bake for 35 minutes.
Remove from the oven, remove the lid or cover,
and pour the remaining cream evenly over the potatoes.
Sprinkle the top with the pepper.
Cover again and bake until the potatoes
are tender enough to break apart
when pierced with the tines of a fork,
about 15 minutes longer. Serve hot,
spooned from the baking dish.