This was copied verbatim from one of my favorite websites, Silver Screen Suppers (https://www.silverscreensuppers.com), and she (the author of the site) got it from somewhere. I CANNOT recommend this website highly enough.
Niven passed along his wife Hjördis’s recipe for this Swedish dish to a food writer in 1967. Hjördis was Niven’s second wife and they remained married for 35 years until Nevin’s death at the age of 73 in 1983. Hjördis was a Swedish supermodel, among the first according to infallible wikipedia, so well done Dave. I have made this and it is delicious, despite, or maybe because of, its simplicity. I suppose you need to enjoy a good anchovy or ten.
6 large peeled potatoes
2 yellow onions, peeled and sliced
8 to 10 anchovy fillets
Salt and freshly ground pepper
1 and half cups light cream (or milk)
Cut potatoes in thin slices. Place layer of potato slices in well greased, ovenproof baking dish
[Author’s note: I used an 8 X 8].
Top with anchovies, sliced onion; end with layer of sliced potatoes. Season to taste but use salt sparingly as anchovies are quite salty. Pour cream, or milk, over all, mixing with a fork; dot with bits of softened butter. Put casserole in pre-heated 350 degrees F oven (175 degrees C, gas mark 4). Bake uncovered for about 45 minutes (or until potatoes are tender). Add more cream (or milk) if potatoes get dry. Serve as luncheon or midnight supper snack with Knackerbrod (Swedish rye crisp), sweet butter, hunks of dark rye bread, herring salad (available in Swedish delicatessens)
[Author’s note: as if you can find these on any street corner but the writer of SSS lives in London and I think by this point Dave and Hjördis had high-tailed it off to Switzerland. Herring in cream sauce is really common here in New York but it is from the Jewish people and the Russians, many of whom are Jewish, that we have so much of it, not the Swedes]
and Vasterbotten (pungent semi-hard cheese) with steaming goblets of Glögg or Julol (special Christmas beer).
[Final author’s note: I have made Glögg, it’s not difficult, it’s a mulled red wine with fruits, usually an orange, and spices thrown in. Never heard of Julol and don’t even want to imagine what one bottle would cost.]
So there we have it. It seems odd to just serve a potato casserole as a full meal but that’s what we did. I must have made a garden salad to go along with this but I can’t remember. I remember one section had a little more anchovy than the rest so I scooped a small clump of that out for The Ravenous Hound and he acted like he would give this recipe 5 stars, if that helps.