This is one of those recipes that was enormously popular in the sixties and then sort of vanished. But the combination of potatoes with the richness of cream and the snap of anchovies is quite remarkable, and lately I've been making this a lot. It is best with russet potatoes.
- 5 potatoes, thinly sliced
- 2 onions, thinly sliced
- 1 can anchovies
- 1/2 stick butter
- 1 1/2 cups Half and Half
Preheat the oven to 350 degrees.
Butter a baking dish. Put in half the potatoes, then the onions, then the anchovies then the other half of the potatoes. Dot with butter and bake for 10 minutes. Add half of the cream and bake for 10 more minutes. Add the rest of the cream and bake for one half hour more.