Savory Potato Gratin with Anchovies
In many Southern European coastal regions, anchovy fillets are melted in hot oil to serve as a base for various dishes. It adds a unique flavor, and often, no additional salt is needed. The oily fish meat elevates simple dishes like potato gratin to the next level.
Delicious as a side dish!
Preheat the oven to 175°C. Rub a rectangular baking dish with the garlic, then grease it with butter. Set aside.
Whisk the cream, egg, anchovy fillets, thyme, oregano, and half of the gruyère together. Slice the potatoes and toss them in the cream mixture until they are all coated. Then, arrange the potato slices in a shingle pattern in the greased baking dish and pour the remaining cream mixture over them. Sprinkle with the remaining gruyère.
Place the potato gratin in the oven for about 50 minutes, until it is cooked through and golden brown. Sprinkle with the extra thyme leaves and serve immediately.