- 100 g butter
- 3 onions, thinly sliced
- 1.5 kg (about 6) sebago potatoes, thinly sliced
- 200 g anchovies in oil, drained, 80 ml (⅓ cup)oil reserved
- 200 ml milk
- 400 ml pouring cream
- 2 tbsp dried breadcrumbs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 12 as a side dish
Standing time 20 minutes
You will need a 2.5 L baking dish for this recipe.
Preheat oven to 170°C. Melt 40 g butter in a large saucepan over medium heat. Add onions and cook, stirring, for 10 minutes or until golden brown. Set aside.
Lightly grease a 2.5 L baking dish. Layer half the potato slices in prepared dish, then top with onions and anchovies. Add the remaining potato slices.
Place milk and cream in a saucepan and bring just to the boil. Remove from heat, stir in reserved anchovy oil, then pour over potato slices. Scatter with breadcrumbs, then dot with finely chopped remaining 60 g butter.
Bake gratin for 1 hour, then cover with foil and bake for a further 30 minutes or until potatoes are cooked through and tender. Stand for 20 minutes before serving.
Photography Tony Amos