Anchovy and Potato Gratin
Anchovy and Potato Gratin

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, anchovy and potato gratin. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Anchovy and Potato Gratin is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Anchovy and Potato Gratin is something which I have loved my entire life.

Peel potatoes and cut into sticks. Place milk and cream in a saucepan and bring just to the boil. To serve, cool several minutes before spooning onto individual plates.

To get started with this recipe, we must first prepare a few ingredients. You can have anchovy and potato gratin using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Anchovy and Potato Gratin:
  1. Take 2 medium Potatoes
  2. Get 5 fillets Anchovies
  3. Prepare 200 ml Milk
  4. Get 5 grams Soup stock granules (consommé bouillon granules or powder)
  5. Take 1 Salt
  6. Prepare 1 Pepper
  7. Prepare 2 tbsp White flour
  8. Take 50 ml Milk (for the flour)
  9. Take 1 dash Panko
  10. Prepare 1 slice Melting-type sliced cheese
  11. Take 5 grams Margarine

Then repeat with more layers until all the ingredients are gone. Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French.

Instructions to make Anchovy and Potato Gratin:
  1. Microwave the potatoes for 2-3 minutes.
  2. Pour the milk in the saucepan, simmer over medium heat without letting it boil, and season with soup stock granules, salt & pepper.
  3. Dissolve the flour in the milk (for the flour), add it to the saecepan from Step 2, and simmer while stirring. Once the sauce has thickened, turn off the heat.
  4. Slice the microwaved potatoes, place them in a heat-resistant dish, and lay the anchovies on top.
  5. Pour the sauce from Step 3 onto the potatoes and anchovies from Step 4, top it with cheese, panko, and margarine, and bake in the oven until golden brown.

The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce. You may be tempted to cut calories by How to make Potatoes Au Gratin. Begin by slicing the potatoes as thinly and uniformly as possible. You can use a mandoline slicer if you have. This vegetarian Scandinavian dish blends the tastes of onion, potatoes, cream, and anchovies into a deliciously baked gratin.

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