Janssons Frestelse -- A Swedish Classic 

This classic Swedish dish is a regular on the Julbord (Christmas "buffet" table). Most unusual about it is the use of spice-pickled anchovies.
Recipe (serves 4-8):
----------------------------
1.5kg (3lbs) waxy potatoes, peeled and cut into shoestrings
3 large onions or six small ones, julienned
400ml (1.5 c) heavy cream
200ml (3.4c) milk
1 250g can of spice-cured anchovies (for example Abba brand Ansjovis) -- some rumors are you can get these at Ikea and the cans are pink.
Bread crumbs
Butter for sauteing.
Saute the onions in the butter until translucent. Boil the milk and cream together.
Layer half the potatoes in a casserole dish. Then add the onions. Then spread out the ansjovis filets. Then place the rest of the potatoes over the top. Firmly press down to minimize space between the potatoes.
Add the juice from the ansjovis tin, and pour over the boiled milk and cream. Top with bread crumbs.
Bake at 175C/350F for 1.5-2 hours.