A favourite version from ” Simon Hopkinson Cooks” by Simon Hopkinson.
Ingredients
- 50 g butter softened
- 2 onions peeled and finely chopped
- 2 x 125g tins Swedish anchovies including the juice from only one of the tins
- 6 medium red-skinned potatoes e.g Desiree peeled, cut into thick matchsticks, briefly rinsed, well drained and dried,
- 400 ml whipping cream
- 2 tbsp fresh white breadcrumbs
- a little salt and some freshly ground white pepper
Servings:
Instructions
- Preheat the oven to 190C/gas mark 5.Grease a shallow, ovenproof dish (handsome enough to transfer from oven to table) with half the softened butter. Fill the base of it with the onions.
- Using a pair of scissors, snip the anchovies into small pieces and distribute them over the onions. Pour over the juice from one of the tins.
- Cover with the prepared potatoes, press them down lightly and season. Pour over the cream and then quietly tap the dish a couple of times on a wooden surface to settle the assembly.
- Sprinkle the breadcrumbs evenly over the surface and dot with the remaining softened butter.
- Bake in the oven for anything between 45 minutes and 1 hour, or until the surface of the dish is nicely gilded, crusted and bubbling around the edges. Serve as is, all on its own.
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