One 2-ounce (45 g) tin of anchovies in olive oil, drained
3⁄8 cup (40 g) grated Gruyère
½ cup (100 ml) heavy cream
1 egg, beaten
¼ bunch thyme, leaves only, finely chopped, plus extra
¼ bunch oregano, leaves only, finely chopped
1 pound (400 g) russet potatoes, peeled
Salt and pepper, to taste
How to prepare
We tend to see anchovies as a rich flavoring ingredient from a can. And while we may snack on the odd fillet while cooking, we know that the salty fish is best used in small doses. In many southern European coastal regions, anchovy fillets are melted in hot oil as a basis for all kinds of dishes. This imparts a unique flavor, and often it won’t be necessary to add extra salt later. The oily fish lifts simple dishes such as potato gratin to a higher level.
1 Preheat the oven to 350°F (175°C). Rub a baking dish with the garlic and then grease with the butter. Set aside.
2 Whisk together the anchovies, half of the Gruyère, heavy cream, egg, thyme, and oregano. Slice the potatoes and add to the cream mixture until they’re all evenly coated. Arrange the potato slices in the greased baking dish, overlapping slightly, and cover with any remaining cream left in the bowl. Sprinkle with the rest of the Gruyère.
3 Bake the potato gratin for approximately 50 minutes, until golden brown. Garnish with extra thyme leaves and serve immediately.