Potato and Anchovy Gratin
Dive into the rich, savory depths of this Potato and Anchovy Gratin, a decadent twist on the classic comfort dish. Yukon Gold potatoes are thinly sliced for a melt-in-your-mouth texture, then layered with umami-packed anchovy fillets, aromatic garlic, and a velvety blend of heavy cream and milk infused with fresh thyme. Topped with a golden crust of Gruyère and Parmesan cheeses, this dish bakes to bubbling perfection, delivering layers of bold flavors and creamy indulgence. Perfect as a standout side or a luscious main course, this gratin pairs beautifully with roasted vegetables or a crisp green salad. With only 20 minutes of prep, it’s an easy yet impressive addition to your dinner table, ideal for anchovy lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 8 pieces Anchovy fillets
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 pieces Garlic cloves
- 1 cup Gruyère cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Fresh thyme
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Peel and thinly slice the Yukon Gold potatoes into even rounds, roughly 1/8-inch thick. Use a mandoline slicer if available for uniformity.
Finely chop the garlic cloves and set them aside.
In a medium saucepan, combine the heavy cream, whole milk, chopped garlic, thyme, salt, and black pepper. Warm gently over medium heat until the mixture is hot but not boiling. Remove from heat.
Layer one-third of the potato slices in the prepared baking dish, slightly overlapping them. Place a few anchovy fillets on top of the potato layer, distributing them evenly.
Pour one-third of the cream mixture over the potatoes and anchovies, then sprinkle with one-third of the Gruyère and Parmesan cheeses.
Repeat these layers two more times, ending with a final layer of cheese on top.
Place the baking dish on the middle rack of the preheated oven and bake for 50-60 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Allow the gratin to cool for 10 minutes before serving. Garnish with additional thyme, if desired.
Nutrition Facts
Calories |
3833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.6 g | 325% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 12280 mg | 534% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 20.3 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 19.5 mcg | 97% | |
| Calcium | 2750 mg | 212% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6311 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
