|Fine dry bread crumbs||1 Cup (16 tbs)|
|Onion||1 Medium, chopped fine|
|Milk||2 Cup (32 tbs)|
|Canned flat anchovy fillets||4 Ounce, drained (Two Small 2 Ounce Cans)|
Butter a 2 quart casserole or baking dish and coat bottom and sides with crumbs.
Pare potatoes and cut into paper thin slices.
Combine onion, anchovies (cut into pieces), pepper, and butter.
Place a layer of potatoes in bottom of dish and sprinkle half the onion mixture over it.
Add another layer of potatoes and the rest of the seasonings.
Top with remaining potatoes and pour in the milk.
Sprinkle top with 1/3 cup of crumbs and dot with butter.
Bake in a preheated 350° oven for about 1 hour.
Potatoes should be tender when tested with a fork and milk should be largely absorbed.
Do not add salt because anchovies contribute all the salt necessary.