Sunday, September 06, 2009
Gratin of Potatoes, Onions, and Anchovies
Yes, this is the Julia Child version, and yes, it is swimming in fat-look away Raymond. Look away!
You can't (or shouldn't) eat more than a small serving of this, and the only reason I made it was because we were having a rather light vegetarian main course of green beans and tomatoes. Have I mentioned that this dish is extremely rich? I do like the fact that Child felt there wasn't enough fat in the two cups of bechamel sauce, cheese and butter so she has you drizzle the extra oil from the tin of anchovies over the whole thing before baking.
She says this will feed four people, but unless those people are Neanderthals that have to go a really long time between mammoth kills and need to bulk-up in expectation of lean days, well then...this really could feed eight or ten easily.
You Will Need:
2/3 cups minced onions
2 tablespoons butter
1/2 pound diced raw potatoes (I used Yukon Gold)
2 cups well-seasoned bechamel sauce
10 anchovy fillets that have been packed in olive oil
1 tablespoon oil from anchovy tin
Preheat oven to 375 degrees F. Grease an 8 inch pyrex pie plate or 8 inch square pan.
Cook the onions in the butter until softened but not browned. Cook the potatoes in salted water until just tender-about 8 minutes. Drain well.
Spread half the potatoes in the bottom of the baking dish. Then, spread half the onions on top. Lay the anchovies over, and then spread on the rest of the onions. Cover with remaining potatoes. Pour on the bechamel sauce and shake gently to distribute. Top with cheese and drizzle on anchovy oil. Bake in upper third of oven 30-40 minutes or until browned. Let stand a few minutes before serving.
1/4 cup Swiss cheese