A speedy version of the classic French potato dauphinoise, featuring tender potatoes cooked with anchovies, garlic, and Parmesan for a flavorful, creamy bake.
Ingredients extracted via AI
Ingredients
1 kg potatoesonionsaltblack pepper0.75 Šálka creamwateranchoviesgarlic0.25 ks nutmegparmesan
Procedure generated via AI
Finely chop 1 kilogram of Piper potatoes using a food processor.
Add onion to the food processor and chop together with the potatoes.
Heat some water in a kettle until boiling.
Mix a pinch of salt, black pepper, and three-quarters of the cream into the potato and onion mixture.
Pour in enough boiling water to fill about a quarter of the container holding the mixture.
Place the mixture on high heat and bring it to a boil.
Add a few anchovies, crushing them by hand so they dissolve into the mixture.
Stir in some of the anchovy oil along with pressed garlic.
Grate in a quarter of a nutmeg for added warmth and flavour.
Let the mixture cook for about six minutes, stirring occasionally.