Recipe: Delicious Anchovy and Potato Gratin

Anchovy and Potato Gratin. Butter the ovenproof dish and set aside. Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).

Bring cream and remaining butter to the boil in a pot. Add anchovies, parsley and salt and pepper to taste. Place half the potato slices in the bottom of the dish and pour on half the cream mixture. You can have Anchovy and Potato Gratin using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Anchovy and Potato Gratin

1. It's 2 medium of Potatoes.
2. It's 5 fillets of Anchovies.
3. Prepare 200 ml of Milk.
4. It's 5 grams of Soup stock granules (consommé bouillon granules or powder).
5. You need 1 of Salt.
6. It's 1 of Pepper.
7. Prepare 2 tbsp of White flour.
8. You need 50 ml of Milk (for the flour).
9. You need 1 dash of Panko.
10. It's 1 slice of Melting-type sliced cheese.
11. Prepare 5 grams of Margarine.

Lay remaining potatoes on and pour over the rest of the cream, then sprinkle with remaining cheese. Layer half the potato slices in prepared dish, then top with onions and anchovies. Place milk and cream in a saucepan and bring. But Jansson's temptation can just as easily be eaten at.

Anchovy and Potato Gratin instructions

1. Microwave the potatoes for 2-3 minutes..
2. Pour the milk in the saucepan, simmer over medium heat without letting it boil, and season with soup stock granules, salt & pepper..
3. Dissolve the flour in the milk (for the flour), add it to the saecepan from Step 2, and simmer while stirring. Once the sauce has thickened, turn off the heat..
4. Slice the microwaved potatoes, place them in a heat-resistant dish, and lay the anchovies on top..
5. Pour the sauce from Step 3 onto the potatoes and anchovies from Step 4, top it with cheese, panko, and margarine, and bake in the oven until golden brown..

Add the remaining potatoes and half the cream. Drain the potatoes, pat dry and mix with the sauce, half the parmesan and cream. Drizzle the top of potatoes with the reserved oil. Bring vegetable broth to a boil and season with oregano, salt and pepper. Remove from broth with a slotted spoon and arrange in a baking dish.