Potato, Onion and Anchovy Bake Recipe

Name: Potato, Onion and Anchovy Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium potatoes, peeled, thinly sliced; 2 garlic cloves, peeled; ⅛ teaspoon fresh ground nutmeg; 1 ¼ cups cream; 1 large onion, thinly sliced; 5 canned anchovy fillets, drained, chopped; 1 ounce grated parmesan cheese; 2 ounces grated cheddar cheese; 3 tablespoons slivered toasted almonds; fresh parsley leaves, chopped

Servings: persons

5 medium potatoes, peeled, thinly sliced
2 garlic cloves, peeled
⅛ teaspoon fresh ground nutmeg
1 ¼ cups cream
1 large onion, thinly sliced
5 canned anchovy fillets, drained, chopped
1 ounce grated parmesan cheese
2 ounces grated cheddar cheese
3 tablespoons slivered toasted almonds
fresh parsley leaves, chopped

1
Preheat oven to 350 degrees F.
2
Combine first 4 ingredients in a heavy nonstick pan over medium-high heat.
3
Simmer 5 minutes.
4
Drain, reserve cream, discard garlic.
5
Layer potatoes, onion and anchovies in greased ovenproof dish.
6
Pour over reserved cream, top with cheese, sprinkle with almonds and parsley.
7
Bake uncovered 45 minutes or until potatoes are tender.

571

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 10 ingredients. The key ingredients include: 5 medium potatoes, peeled, thinly sliced, 2 garlic cloves, peeled, ⅛ teaspoon fresh ground nutmeg, 1 ¼ cups cream, and more.

Yes, Potato, Onion and Anchovy Bake 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.

Potato, Onion and Anchovy Bake

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