Anchovy and Potato Gratin Recipe

Name: Anchovy and Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Potatoes; 5 fillets Anchovies; 200 ml Milk; 5 grams Soup stock granules (consomme bouillon granules or powder); 1 Salt; 1 Pepper; 2 tbsp White flour; 50 ml Milk (for the flour); 1 dash Panko; 1 slice Melting-type sliced cheese; 5 grams Margarine

Servings: persons

2 medium Potatoes
5 fillets Anchovies
200 ml Milk
5 grams Soup stock granules (consomme bouillon granules or powder)
1 Salt
1 Pepper
2 tbsp White flour
50 ml Milk (for the flour)
1 dash Panko
1 slice Melting-type sliced cheese
5 grams Margarine

1
Microwave the potatoes for 2-3 minutes.
2
Pour the milk in the saucepan, simmer over medium heat without letting it boil, and season with soup stock granules, salt & pepper.
3
Dissolve the flour in the milk (for the flour), add it to the saecepan from Step 2, and simmer while stirring.
4
Once the sauce has thickened, turn off the heat.
5
Slice the microwaved potatoes, place them in a heat-resistant dish, and lay the anchovies on top.
6
Pour the sauce from Step 3 onto the potatoes and anchovies from Step 4, top it with cheese, panko, and margarine, and bake in the oven until golden brown.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium Potatoes, 5 fillets Anchovies, 200 ml Milk, 5 grams Soup stock granules (consomme bouillon granules or powder), and more.

Yes, Anchovy and Potato Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Anchovy and Potato Gratin

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