Herring & Potato Casserole
Submitted by nighthawk717
Swedish herring and potato casserole layered with sauteed onions, dotted with butter, and baked in cream until golden and tender. A traditional Scandinavian comfort dish.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis Swedish casserole is pure Scandinavian comfort food. Thin slices of potato, pieces of herring, and sauteed onions get layered in a baking dish, dotted with butter and breadcrumbs, then baked in cream for an hour until the potatoes are fork-tender and the top turns golden.
The layering technique matters. Alternating potato, herring, and softened onion ensures every forkful gets all three components. Starting and ending with potato layers protects the herring from direct heat and keeps it from drying out. Each layer gets a light grind of black pepper, but no salt since the herring brings enough brine on its own.
Bringing the cream to a boil on the stovetop before transferring to the oven gives the casserole a head start. The potatoes begin absorbing the cream immediately, and the full hour of baking lets everything meld into a rich, cohesive dish. Breadcrumbs and butter bits on the top layer create a thin, crispy crust that contrasts with the creamy layers below.
Chef Tips
- Slice the potatoes thin and uniform so they cook at the same rate. A mandoline works well here
- Keep the potato slices in cold water until ready to layer. This prevents browning and rinses off surface starch
- Cook the onions slowly until soft and translucent, not browned. Caramelized onions would overpower the delicate herring
- Test the potatoes with a knife tip or skewer. They should offer no resistance when fully done
Variations
- Use pickled herring for a tangier, more traditional Swedish flavor
- Add a layer of thinly sliced hard-boiled eggs for a heartier version
- Sprinkle fresh dill over the finished casserole for a classic Scandinavian garnish
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Place potato slices in a bowl of cold water to prevent them from discoloring.
Heat 2 tablespoons of butter in a small frying pan and, when the foam subsides, add the sliced onions, cooking until they are soft and transluscent but not brown.
Set aside.
Choose a 1 to 1½ quart baking dish attractive enough to bring to the table and using a pastry brush or paper towels, spread with the remaining ½ tablespoon of butter.
Drain potatoes and pat dry.
Arrange alternate layers of potatoes, herring and onions in the baking dish, ending with a layer of potatoes.
Season each layer lightly with pepper, sprinkle the top with breadcrumbs and dot with bits of butter.
Pour in the cream, bring to a boil on top of the stove and then bake for 1 hour in center of oven until potatoes are tender when pierced with the tip of a sharp knife or skewer.
Serve directly from baking dish.
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