Potatoes au gratin with anchovies
Instructions
You heat the oven to 200° c (thermostat 6).
Peel the onions and chop.
Drain anchovies, dry them with paper towels.
Chop.
Peel the potatoes, wash them and cut them into slices 5 mm thick.
Dry with a cloth.
Melt 40 g butter in a pan and sauté the onion for five minutes without Brown.
Grease a baking Tin with 10 g of butter and sprinkle a layer of potatoes.
Cover with anchovies and onions, put another layer of potatoes and so on, ending with the potatoes.
Lightly salt and pepper each layer of potatoes.
You heat milk and cream in a saucepan.
As soon as the liquid starts to boil, pour it until the surface is golden.
Check the doneness of the potatoes with the tip of a knife and serve piping hot.
This recipe you can prepare with herring fillets instead of anchovies.
Au gratin potatoes are served as a main course accompanied by a green salad with well-seasoned.
Ingredients and dosing for 4 persons
- 1000 g of soda paste potatoes
- 16 anchovy fillets in olive oil
- 3 big onions
- 75 g of butter
- 20 cl of cream
- 15 cl of milk
- 3 tablespoons of breadcrumbs
- Salt
- Pepper