- 907.18 g potatoes, peeled and sliced 1/8-1/4 inch thick (place in cold water after slicing to prevent discoloring)
- 44.37 ml butter
- 2 medium onions, roughly chopped
- 56.69 g anchovy fillets
- black pepper, to taste
- 29.58 ml breadcrumbs
- 473.18 ml cream or 473.18 ml half-and-half cream or 473.18 ml milk
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Put 2 tablespoons of the butter in a skillet over medium heat.
- When butter melts turn heat up to med/high and add the onions.
- Cook, stirring occasionally, until onions are soft, about 5 minutes, then turn off heat.
- Butter a baking pan.
- Drain the potatoes from the cold water you had them sitting in to prevent discoloring.
- Alternate layers of potatoes, anchovies, onions, and black pepper with potatoes as the top and bottom layers in the baking pan and some pepper on top.
- Top it with the breadcrumbs and some dots of butter from the remaining tablespoon of butter.
- Pour the cream or milk(whichever you're using) over the top.
- Bake for about 40 minutes or until the top is browned, the liquid is absorbed, and the potatoes are tender.