Jansson's temptation.

Portions: 4
Peel the potatos and slice it in tiny strips. Wash it in cold water and drain it..
Peel the onion, slice it tiny and fry up it in a little bit of butter.

Put a cuple of layers with Potatos, onion and tinned sprats cured in brine (cleaned and in a fillet) in a form with butter in.
The potatos in the bottom and on the top.
Pour over half of the cream and 2-3 tablespoons of the tinned sprats cured in brine stock in the form.
Sprinkle on dried breadcrumbs and divide butter in lumps over.

Peel the potatos and slice it in tiny strips. Wash it in cold water and drain it..
Peel the onion, slice it tiny and fry up it in a little bit of butter.

Put a cuple of layers with Potatos, onion and tinned sprats cured in brine (cleaned and in a fillet) in a form with butter in.
The potatos in the bottom and on the top.
Pour over half of the cream and 2-3 tablespoons of the tinned sprats cured in brine stock in the form.
Sprinkle on dried breadcrumbs and divide butter in lumps over.

Bake in 200 degrees celcius, in about one hour in the lower part of the owen.
Delute at the edge with the remaining part of cream after the half time.
Serve with crispbread sandwich with sliced tomatos and chive.

Ingredients
3/4 kg frim potatos
2 big onions
1-2 boxes of tinned sprats cured in brine
3 dl cream
2-3 spoons of tinned sprats cured in
brine stock
1 spoon dried breadcrumbs
1-2 spoons of butter