This anchovy-laced potato casserole is as ubiquitous on the Swedish Christmas table as turkey is on the American Thanksgiving table. The dish couldn’t be simpler but manages to fully alchemize ordinary ingredients like potatoes, heavy cream, and yellow onions into something extraordinary. It’s packed with the type of flavor that keeps you reaching for more, largely thanks to the savory umami that our Cantabrian anchovies impart.
Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)
This anchovy-laced potato casserole is as ubiquitous on the Swedish Christmas table as turkey is on the American Thanksgiving table. The dish couldn’t be simpler but manages to fully alchemize ordinary ingredients like potatoes, heavy cream, and yellow onions into something extraordinary. It’s packed with the type of flavor that keeps you reaching for more, largely thanks to the savory umami that our Cantabrian anchovies impart.
Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)
- • 3 large russet potatoes, cut into matchsticks (aim for about ¼ inch in width)
- • 1 large yellow onion, thinly sliced
- • 1 tin Fishwife Cantabrian Anchovies in Extra Virgin Olive Oil, drained and broken into small pieces
- • Fine sea salt and freshly ground black pepper
- • 2 cups heavy cream
- • ½ cup Anchovy Sourdough Breadcrumbs
- Preheat the oven to 375°F.
- In a large oven-safe casserole dish, evenly distribute a quarter of the potatoes across the bottom. Layer a third of the onion slices on top, and then evenly distribute a third of the anchovies over the onions. Season this layer with a small pinch each of salt and pepper.
- Repeat this process two more times, layering the potatoes, onions, and anchovies with a pinch of salt and pepper. Finish by layering on the remaining quarter of the potatoes. Season with another pinch of salt and pepper, then pour over the cream. It should reach halfway up the potato mixture. Evenly scatter the breadcrumbs over the surface of the potatoes.
- Bake for 45 minutes, or until the potatoes are fork-tender and the top is golden brown. Remove from the oven and let cool for at least 15 minutes before digging in.
Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)
Other Recipes We Think You'll Love
Daily Recipe Ideas
Follow us for the freshest ideas!
![]()
"Today is the first day of SUMMER and you know what that means, folks — it’s nicoise season, bababay 🌞🌞🌞!!!!"
![]()
"GAHHH 🍇!! We’ve partnered with @lisasaysgah to celebrate their new sexy ‘lil Italian summer collection🍷🧺!!!"
![]()
"HEY BUCKOS — IT’S TIME TO HOST A TINNED FISH PARTY 🐚 🎉 🌻🕺🏽🔥!!!!"
![]()
"It’s summertime and there ain’t nothing better than poppin’ some tins, slugging some brews, and throwing a dang party🥂!!!"
![Fishy picnic]()
"Did “summertime shoot” this week and the butter shells really stole whole dang the show 🐚"
