Potato And Anchovy Gratin

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 700 g potatoes (about 211/2oz)
• 1 small brown onion, finely minced
• 2 garlic cloves, finely minced (optional)
• 12 undrained anchovies packed in oil
• 2 teaspoons of the reserved anchovy oil (or 1 teaspoon of the reserved anchovy oil and 1 teaspoon lemon juice)
• 300 ml cream (10 fl.oz. or 1/2 pint)
• 1/2 cup milk (125ml or 4 fl.oz. )
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon slivered almonds (optional)
• 2 tablespoons fresh dill, finely chopped

Recipe

• 1 preheat the oven to 200°c/180°c fan-forced/400°f/6 gas mark; grease six-hole (3/4-cup/180mljust under 6 fluid ounces) texas muffin pan; line each hole with two criss-crossed 5cm x 20cm (appromimately 1/4"x 8") strips of baking paper.
• 2 using a sharp knife, mandoline or v-slicer, cut the potatoes into very thin slices; mince the onion and garic (if using) in a mini processor or slice the onion very thinly and finely chop the garlic.
• 3 drain and reserve the oil from the anchovies; chop the anchovies coarsely; layer potato, onion and anchovy in the pan holes, starting and finishing with potato.
• 4 heat 2 teaspoons of the reserved anchovy oil (or anchovy oil and lemon juice), cream, milk and pepper in a small pan; distribute it evenly over the potato mixture.
• 5 bake in the oven for about 30 minutes or until the potato is tender; add the slivered almonds (if using) in the last 10-15 minutes of cooking; stand in pan for 10 minutes; using the baking paper strips gently lift the gratin from the pan.
• 6 sprinkle with the fresh dill and serve.