Potato Anchovy Gratin

Ingredients

• 800 g potatoes
• 300 g onions
• 250 g anchovy fillets
• 300 ml heavy cream
• Salt
• Pepper
• 1 tbsp whole wheat breadcrumbs
• 6 tbsp butter

Instructions

1. 1.

   Peel the potatoes and cut them into sticks. Boil in water for 6 minutes, drain and cool. Continue cooking 1/5 of the potatoes. Peel the onions, slice thinly and sauté in a pan with 1 tbsp butter until translucent. Line the bottom of a greased, oven‑proof dish with a layer of 1/3 potato sticks, then spread half the onions and anchovy fillets on top. Add another 1/3 potato sticks and the remaining onions and anchovies, finishing with the rest of the potato sticks.

2. 2.

   Press the soft‑cooked potatoes into a potato press and sprinkle with freshly ground pepper and salt. Pour heavy cream over the layers. Sprinkle butter flakes and breadcrumbs on top. Bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for about 50 minutes, covering if necessary. If the potatoes are not yet tender after 50 minutes, bake an additional 10 minutes.