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Ingredients
- 7 in medium potatoes peeled and cut into matchsticks some 2” x ¼” and placeda bowl of cold water
- 35 G butter
- 30 G butter cut into ¼” bits
- 3 large yellow onions thinly sliced
- white pepper
- 2 T neutral oil
- 16 flat anchovy fillets torn into pieces
- ¾ cup double cream
- 4 fl ozs whole milk
Ingredients
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Instructions
- Soften onions in 30 G butter and 1.5 T oil
- Butter a 2 ½ to 3 ½ soufflé dish or similar.
- Drain and dry the potatoes and make as many layers as you can of potato and onion interspersed with the anchovy, sprinkling each layer with a little white pepper and ending with a layer of potatoes.
- Sprinkle breadcrumbs over casserole and dot with the little cubes of butter.
- Heat milk with the cream to a gentle simmer and pour over potatoes.
- Bake in the centre of the oven for 45 minutes until tender when pierced with a sharp knife and the liquid is largely absorbed.