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ingredients
Anchovies
30 g
Butter
25 g
Onion
2 each, medium, very finely sliced
Potatoes
4 each, medium, waxy, thinly sliced
Cream
284 ml, made to 300 ml with milk
Preparation
- Preheat the oven to 200°C/fan180°C/gas 6.
- Drain the anchovies, reserving their oil.
- Gently heat half the butter in a saucepan and stir in the anchovy oil as it melts.
- Add the onions and fry over a low heat until they are very sweet – don’t let them brown.
- This should take a good 20 minutes.
- Once cooked, set aside.
- Smear a deep, 1,25-litre baking dish with the remaining butter and arrange half of the potatoes in the base.
- Pour over the onions and arrange 12 anchovies on top.
- Add the remaining potatoes and half the cream.
- Season lightly and bake for 30 minutes.
- Add the remaining cream and bake for another 25 minutes, until golden and the potatoes are very tender.
- Serve immediately with grilled lamb chops or a good steak.
