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Creamy potato and anchovy gratin
Serves 6 Starters and mains
Ingredients
- 30ml double cream
- 200ml full cream milk
- 1 garlic clove, peeled and crushed
- 50g tin anchovies, drained of oil
- 6 medium potatoes, peeled (eg Maris Piper or King Edward)
- 2 large onions, very thinly sliced
Method
Preheat the oven to 190°C/375°F/ Gas 5. Butter a shallow ovenproof dish.
Put the cream, milk, garlic and anchovies into a saucepan and heat gently until the anchovies have melted, stirring regularly. Slice the potatoes and then cut them into matchsticks. Mix the potatoes and sliced onions and scatter them in an even layer across the bottom of the prepared dish (poke in extra anchovies now if desired).
Pour over the cream and anchovy mixture and bake for 50-60 minutes, until the dish is golden and bubbling and the potatoes are soft (test them with the point of a knife).
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