3 lg Potatoes; peeled, cut into

           -1/8" slices
      1 lg Onion; thinly sliced

  2 1/2 tb Butter

      2    Matjes herring fillets; cut

           -into 1/2" diagonal slices
           Black pepper; fresh ground
      1 tb Bread crumbs; fine

    1/3 c  Cream; heavy or light

      1 tb Butter; cut into tiny bits

  Preheat oven to 400C8F. Place potato slices in a bowl of cold water to
  prevent them from discoloring. Heat 2 tb 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 1 1/2 quart baking dish attractive enough to bring to
  the table and using a pastry brush or paper towels, spread with the
  remaining 1/2 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.