Salty Potato Gratin with Anchovies
In many South European coastal regions, anchovy fillets are melted in hot oil to serve as a base for various dishes. This imparts a unique flavor, often making additional salt unnecessary. The rich fish elevates simple dishes like potato gratin to a higher level.
Great as a side dish!
Preheat the oven to 175 °C. Rub a rectangular baking dish with garlic, then grease it with butter. Set aside.
Whisk together the cream, egg, anchovy fillets, thyme, oregano, and half of the Gruyère. Slice the potatoes and toss them with the cream mixture until all are coated. Arrange the potato slices in an overlapping pattern in the greased baking dish, then pour any remaining cream mixture over them. Sprinkle with the rest of the Gruyère.
Bake the potato gratin for approximately 50 minutes, or until tender and golden brown. Sprinkle with extra thyme leaves and serve immediately.
