Potatoes Dauphinoise with Anchovies
Main Dishes • French
Description
Potatoes Dauphinoise with Anchovies
Ingredients
- Salad Potatoes 0 lbs
- Onion 1 head
- Garlic ½ clove
- 10% cream 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Anchovies 4 pieces
- Nutmeg a pinch
- Bay leaf 1 piece
- Salt a pinch
- Ground Black Pepper a pinch
- Thyme to taste
Step-by-Step Guide
Step 1
Wash the unpeeled potatoes and onion, and slice them thinly (it's easiest to do this with a food processor).
Step 2
Place the potatoes and onion in a skillet, add the seasonings: a few pinches of coarse salt, pepper, thyme, and the bay leaf. Then pour in ¾ cup of cream and fill the rest of the dish with water to ¼ full, and turn on the heat to bring the liquid to a boil.
Step 3
Now add the key ingredient — anchovies. You need to crush 3–4 pieces by hand and add them to the potatoes along with a small amount of oil from the can. This will significantly enhance the flavor of the dish without giving it a distinct anchovy taste.
Step 4
Next, squeeze 0.5 clove of garlic into the skillet (you can use a whole clove, to taste), add a few small pinches of nutmeg, and grate a little Parmesan cheese. Cover the potatoes with a lid and simmer for about 5–10 minutes, checking occasionally for doneness. They should be soft but not mushy. Stir the dish occasionally to prevent the potatoes from sticking to the bottom of the pan.
Step 5
When ready, transfer the contents of the skillet to a greased baking dish and place it in a preheated oven at 390°F. Bake until a golden crust forms.
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