Potatoes Dauphinoise with Anchovies

Main Dishes | French cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Potatoes Dauphinoise with Anchovies

Ingredients

Salad Potatoes - 2 lbs
Onion - 1 head
Garlic - ½ clove
10% cream - 8.8 oz
Grated Pecorino Pepato Cheese - 2.5 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.