Ingredients
- 4 Shallots, thinly sliced
- 1 1/2 pounds Potatoes, peeled & julienned
- 1 tin Ansjovis, chopped, brine reserved
- 1 cup 35% Cream
- Freshly Ground Black Pepper
- 1/3 tsp Nutmeg
- 1 cup Fresh Bread Crumbs
- Butter
Instructions
- Preheat oven to 400
- Warm a small skillet over medium-low heat
- Sauté the shallots in a bit of butter until softened but not browned, around 3 minutes, then remove from the heat
- Drain the Ansjovis brine into a medium sized mixing bowl and set aside
- Finely chop the Ansjovis, then transfer them to the skillet with your onions, mixing to combine
- Add the heavy cream, freshly ground black pepper, and nutmeg to the brine, then whisk together well
- Generously butter a 2 liter casserole dish and line the bottom with 1/3 of the potatoes
- Next, use half of the Ansjovis & onion mixture as the second layer
- Add another 1/3 of the potatoes on top, then spread the remaining Ansjovis & onion over them
- Spread the remaining potatoes on top and pour the cream mixture into the casserole
- Top the dish with an even layer of bread crumbs, and dot with butter
- Cover with tinfoil and bake at 400 for 30 min, then remove tinfoil and bake an additional 30 minutes
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.