How To Make Potato And Anchovy Gratin
Potato and Anchovy Gratin Recipe. This vegetarian Scandinavian dish blends the tastes of onion, potatoes, cream, and anchovies into a deliciously baked gratin. Served with mixed greens, it is both tasty and filling. Try our Potato and Anchovy Gratin recipe.
Step 2: Preheat the oven
Set the temperature of the oven to 175ºC (340ºF/gas mark 3).
Step 3: Grease the gratin dish
Using some kitchen paper, lightly rub the gratin dish with some butter.
Step 4: Prepare the potatoes
Peel the potatoes and slice them into thin slices. Next, make long matchsticks by putting the potato flat down and slicing horizontally again. Repeat until all the potatoes are cut and them set aside.
Step 5: Cook the onions
Half the onion and thinly slice both halves. Place the frying pan over a low heat and melt the butter. Add the onions, stir and allow them to soften.
Step 6: Prepare baking dish
While the onions are cooking, place the small saucepan on a low heat and add half the cream, the anchovy oil and season with salt and pepper. Stir and warm through.
Layer half of the potatoes into the baking dish and spoon over half of the onions. Add some anchovies, more potatoes and the remaining onions.
Add more anchovies, a final layer of potatoes and pour over the warm cream. Finally, dot a few small knobs of butter on top.
Step 7: Bake
Place the dish in the middle of the oven and bake for 1.5 hours.
Step 8: Remove from oven
After roughly 90 minutes, remove the dish from the oven and pour on the remaining cream.
Step 9: Return and raise oven temperature
Put the gratin back in the oven and raise the temperature to 200ºC (400ºF/gas mark 6). Cook for another 30 minutes.
Step 10: Remove from oven
After the final cooking time, remove the gratin from the oven. It should be golden and bubbling.
Step 11: Serve
The gratin can be eaten hot or at room temperature. Serve with some dressed mixed lettuce leaves.
