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1
Preheat the oven to 425 degrees F. Lightly coat a shallow 3-quart baking dish with nonstick cooking spray and set aside.
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2
Equip the food processor with the slicing disk (the thin slicing disk, if you have one).
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3
Stand as many pieces of potato in the feed tube as will fit, then exerting gentle pressure on the pusher, pulse the potatoes through the slicing disk.
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4
Repeat until all the potatoes have been sliced.
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5
As the work bowl fills, scoop the potatoes onto a large piece of waxed paper.
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6
Scoop the last batch of sliced potatoes onto the waxed paper and reserve.
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7
Slice the onions just as you did the potatoes, transfer to a second sheet of waxed paper, and reserve.
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8
Remove the slicing disk from the processor and insert the chopping blade.
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9
Add the anchovy paste, butter, flour, pepper, and 1/2 cup of the cream to the processor and churn 3 to 5 seconds until smooth.
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10
Add the remaining cream and the milk and pulse 4 to 5 times to incorporate.
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11
Layer 1/3 of the potatoes in the prepared casserole, spreading evenly, top with 1/3 of the onions and 1/3 of the anchovy mixture.
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12
Repeat twice.
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13
The anchovy mixture should just be visible in the casserole; it should not cover the onions and potatoes.
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14
Bake uncovered on the middle oven rack until bubbling and nicely browned, about 1 hour.
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15
Remove from the oven and let stand 10 minutes before serving.
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16
Cook's note: If your food processor has a thin slicing disk, by all means use it.
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17
Otherwise, the medium disk will do.
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18
Also, because of the saltiness of the anchovy paste, this recipe needs no salt.
