Potato and Anchovy Gratin
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
6 Potato and Anchovy Gratin
- Serves:
- 6
ingredients
- 700 g potatoes (about 211/2oz)
- 1 small brown onion, finely minced
- 2 garlic cloves, finely minced (optional)
- 12 undrained anchovies packed in oil
- 2 teaspoons of the reserved anchovy oil (or 1 teaspoon of the reserved anchovy oil and 1 teaspoon lemon juice)
- 300 ml cream (10 fl.oz. or 1/2 pint)
- 1⁄2 cup milk (125ml or 4 fl.oz. )
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon slivered almonds (optional)
- 2 tablespoons fresh dill, finely chopped
directions
- Preheat the oven to 200°C/180°C fan-forced/400°F/6 gas mark; grease six-hole (3/4-cup/180mljust under 6 fluid ounces) texas muffin pan; line each hole with two criss-crossed 5cm x 20cm (appromimately 1/4"x 8") strips of baking paper.
- Using a sharp knife, mandoline or V-slicer, cut the potatoes into very thin slices; mince the onion and garic (if using) in a mini processor or slice the onion very thinly and finely chop the garlic.
- Drain and reserve the oil from the anchovies; chop the anchovies coarsely; layer potato, onion and anchovy in the pan holes, starting and finishing with potato.
- Heat 2 teaspoons of the reserved anchovy oil (or anchovy oil and lemon juice), cream, milk and pepper in a small pan; distribute it evenly over the potato mixture.
- Bake in the oven for about 30 minutes or until the potato is tender; add the slivered almonds (if using) in the last 10-15 minutes of cooking; stand in pan for 10 minutes; using the baking paper strips gently lift the gratin from the pan.
- Sprinkle with the fresh dill and serve.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!