Potatoes Au Gratin with Anchovy-Garlic Cream



This dish did not look like much, especially when photographed (sorry), but it was very, very tasty. This dish would work even for those who are not anchovy fans as the fish melt into the cream, infusing it with a briny, salty tang that works really well with the potatoes. The original recipe called for an assortment of root vegetables which I felt would be a bit busy as a dish, though I do see this as an excellent turnip au gratin dish as well.


This recipe made enough for 2 people with leftovers for one person's lunch. I served it with baked ham.



3 russet potatoes, peeled, halved and sliced thinly

1 cup cream

3 + 2 springs thyme

2 cloves garlic, peeled and crushed

5 + 3 anchovy fillets, finely chopped

1/2 cup panko breadcrumbs

2 Tbsps butter

1/3 cup grated Parmesan


Preheat the oven to 375.


Heat the cream gently on the lowest possible stovetop temperature in a large oven-safe dish along with the garlic, three sprigs of the thyme and five of the anchovy fillets while you peel and prep the potatoes.


When the potatoes are sliced, add them to the pan and stir to coat with the cream. Raise the heat slightly and cover the pan. Cook for fifteen minutes, stirring every five minutes or so to bring the potatoes that are cooking in the cream to the top and giving the top layer a chance to do the same.


When the fifteen minutes are up, turn off the heat and remove the garlic cloves and the stems of the thyme.


Sprinkle the breadcrumbs and the Parmesan over the top of the dish, followed by the remaining anchovies and the leaves from the remaining sprigs of thyme. Dot with the butter.


Place in the oven for five minutes, until the butter is melted and the top is golden brown.













Inspiration recipe, here.