- 1 large russet (baking) potato (about 3/4 pound)
- a 3 1/4-ounce can kippers, drained, patted dry, and broken into bite-size pieces
- 1 small onion, chopped fine
- 1 1/2 tablespoons drained capers
- 1 cup heavy cream
- Preheat oven to 450°F. and butter an 8-inch-square glass baking dish.
- Peel potato and slice very thin, about 1/16 inch thick. In baking dish layer half of potatoes and all of kippers, onion, and capers and top with remaining potatoes and salt and pepper to taste. Pour cream over mixture. Bake in middle of oven until potatoes are tender and top is golden, about 20 minutes.