Fishy Potato au Gratin Dauphinoise from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olphen
Preheat the oven to 350°F (175°C). Rub a baking dish with the garlic and then grease with the butter. Set aside. Whisk together the anchovies, half of the Gruyère, heavy cream, egg, thyme, and...
Ingredients
- Salt and pepper, to taste
- One 2-ounce (45 g) tin of anchovies in olive oil, drained
- ⅜ cup (40 g) grated Gruyère
- ½ cup (100 ml) heavy cream
- 1 egg, beaten
- ¼ bunch thyme, leaves only, finely chopped, plus extra
- ¼ bunch oregano, leaves only, finely chopped
- 1 pound (400 g) russet potatoes, peeled
- 1 tablespoon (15 g) butter
- 1 garlic clove, halved
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