Preheat the oven to 375F. Generously butter a 1-1/2-quart deep ovenproof casserole or baking dish.
Melt 2 tablespoons of the butter in a medium-size heavy skillet over medium heat. Add the onions and cook, stirring occasionally, until tender, 10 to 15 minutes.
Arrange one-third of the potatoes in the bottom of the prepared dish. Top with half the onions and then half the anchovies. Season with pepper. Repeat the layers. Finish with the remaining one-third of the potatoes.
Pour in the cream and dot with the remaining 1 tbsp of butter. Bake, uncovered, until the potatoes are well cooked, very tender, and have absorbed all the cream, 45 to 60 minutes. Serve on heated dinner plates, dusted with the parsley if you like.
Calories From Fat 184 Total Fat 20 Carbohydrates 1 Calories 187
Calcium 27 Sodium 15 Vitamin A 760 Cholesterol 69
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