In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring occasionally, until they are golden. In a buttered 2 1/2 - 3 quart shallow baking dish (9 X 13 works well) layer the potatoes, peeled and sliced thin lengthwise, with the onions, the anchovies, and salt and pepper to taste, forming several layers and ending with a layer of potatoes. Drizzle the top with the about 2 T reserved anchovy oil (or to taste) and dot it with the reserved butter, cut into bits. Bake the casserole in the middle of a preheated 400°F oven for 10 minutes. Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more. Pour the remaining 3/4 cup cream over the potatoes, reduce the heat to 300°F., and bake the casserole for 30 minutes more, or until the potatoes are tender. Serves 8 to 10

before guests leave to ensure that during their cold journey home they have something warm inside them. I rarely tell guests who have never tried this ..what's in it, people usually balk with a "I'm not fond of anchovies" response if informed of the ingredients. However..this is simply delicious, and the anchovy so barely discernible that no one ever knows they're there. Jannson's Temptation compliments any meal in which a potato casserole could be served.