Potato gratin with anchovies is a delicious, flavourful side dish. The potatoes are boiled until tender, then sliced and layered with anchovy fillets in oil and sliced onions. The whole is then sprinkled with a mixture of cream, milk, salt and pepper, and finally topped with a crispy layer of breadcrumbs and melted butter. Once baked, the potato gratin with anchovies becomes irresistibly golden and crunchy on the outside while remaining soft and creamy inside. Perfect to accompany roasted meats or fish dishes.
Preheat the oven to 200°C (gas mark 6)
Peel the onions and chop them
Drain the anchovies and pat them dry with kitchen paper
Chop them
Peel the potatoes, wash them and cut them into 5 mm thick slices
Dry them with a cloth
Melt 40 g of butter in a small pan and sauté the onions for five minutes without browning them
Grease a baking dish with 10 g of butter and arrange a layer of potatoes in it
Cover them with anchovies and onions, add another layer of potatoes and continue in this way, finishing with potatoes
Lightly season each layer of potatoes with salt and pepper
Heat the milk and cream in a small pan
As soon as the liquid begins to boil, pour it over and bake until the top is nicely golden
Check the potatoes are cooked by piercing with the tip of a knife and serve hot
You can prepare this recipe using herring fillets instead of anchovies
Serve the gratinated potatoes as a main course accompanied by a well-dressed green salad
Pot for boiling
Baking dish
Spoon
Italy
| Energy (kcal) | 146.53 |
| Carbohydrates (g) | 11.81 |
| of which Sugars (g) | 2.09 |
| Fat (g) | 8.41 |
| of which Saturates (g) | 4.19 |
| Protein (g) | 6.19 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.09 |
