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1. Preheat the oven to 400°. Place the potato strips in cold water to keep them from discoloring.
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2. Heat 2 tablespoons of butter and 2 tablespoons of oil in a 10- to 12-inch skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown.
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3. With a pastry brush or paper towels, spread a 1½ - to 2-quart souffle dish or baking dish with the remaining half tablespoon of butter. Drain the potatoes and pat them dry with paper towels.
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4. Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies, ending with potatoes. Sprinkle each layer with a little white pepper.
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5. Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits. In a small saucepan, heat the milk and cream until it barely simmer, and then pour over the potatoes.
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6. Bake in the center of the oven for 45 minutes, or until the potatoes are tender when pierced with the tip of a sharp knife and the liquid is nearly absorbed.
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