Swedish Potato, Onion, & Cream Casserole (Janssons Frestelse)

Step 1: Heat the oven to 375°.

Step 2: Slice the potatoes into 1/4 inch rounds, then cut the rounds into 1/4 inch strips.

Step 3: Heat 2 tablespoons butter in a saute pan or skillet over medium heat. Add the onions and saute the onions until wilted and translucent but not browned, about 5 to 7 minutes.

Step 4: Butter a deep casserole dish on the bottom and sides. Layer 1/3 or the potatoes evenly over the bottom of the casserole, seasoning lightly with salt and pepper. Next spread 1/2 of the onions over the potatoes, and half of the sprats (or crumbled bacon) over the onions. Spread another third of the potatoes in the dish, season lightly with salt and pepper. Spread the other half of the onions over the potatoes and the rest of the sprats (or crumbled bacon). Finish with the rest of the potatoes.

Step 5: Bring the cream to a simmer in a saucepan, then pour it evenly into the casserole dish. Sprinkle the breadcrumbs over the top of the potatoes. Dot the remaining 2 tablespoons of butter over the breadcrumbs.

Step 6: Place the casserole on a baking sheet and bake for about 1 hour, or until the potatoes are cooked through and the dish is browned and bubbling.