Scalloped Potatoes with Onions, Tomatoes, Anchovies

Name: Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups thinly sliced onions; 2 Tb olive oil; 1 1/2 lbs, tomatoes, peeled, seeded, and juiced (4 to 5 tomatoes, 2 1/4 cups pulp; see Notes); 1/4 tsp salt; 6 canned anchovies packed in olive oil, drained; 2 cloves mashed garlic; 1/4 tsp basil; 1/4 tsp thyme; 1/8 tsp pepper; 2 Tb olive oil (include as part of this the oil from the anchovy can); 2 lbs boiling potatoes sliced 1/8 inch thick (6 to 7 cups); 1/4 cup grated Parmesan or Swiss cheese; 1 tsp olive oil; A small saucepan; An oiled baking dish about 10 inches in diameter and 2 inches deep; Aluminum foil if necessary

Servings: persons

2 cups thinly sliced onions
2 Tb olive oil
1 1/2 lbs, tomatoes, peeled, seeded, and juiced (4 to 5 tomatoes, 2 1/4 cups pulp; see Notes)
1/4 tsp salt
6 canned anchovies packed in olive oil, drained
2 cloves mashed garlic
1/4 tsp basil
1/4 tsp thyme
1/8 tsp pepper
2 Tb olive oil (include as part of this the oil from the anchovy can)
2 lbs boiling potatoes sliced 1/8 inch thick (6 to 7 cups)
1/4 cup grated Parmesan or Swiss cheese
1 tsp olive oil
A small saucepan
An oiled baking dish about 10 inches in diameter and 2 inches deep
Aluminum foil if necessary

1
Preheat oven to 400 degrees.
2
Cook the onions and olive oil slowly together in the saucepan until the onions are tender but not browned.
3
Cut the tomato pulp into strips 3/8 inch wide.
4
Fold the tomatoes and salt into the onions.
5
Set aside.
6
In a small mixing bowl, mash the anchovies into a paste with the garlic, herbs, pepper, and oil.
7
Spread one quarter of the tomatoes and onions in the baking dish.
8
Over them arrange half the potato slices, then half the anchovy mixture, then half the remaining tomatoes and onions.
9
Spread over this the rest of the potatoes and the anchovy mixture; top with the last of the tomatoes and onions.
10
Spread on the cheese, and sprinkle with olive oil.
11
Place in middle level of preheated oven and bake for about 40 minutes, or until potatoes are tender and have absorbed all of the juice from the tomatoes.
12
If the top browns too much during cooking, cover very loosely with a sheet of foil.
13
Keep warm or reheat.

2504

kcal

Calories

253

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cups thinly sliced onions, 2 Tb olive oil, 1 1/2 lbs, tomatoes, peeled, seeded, and juiced (4 to 5 tomatoes, 2 1/4 cups pulp; see Notes), 1/4 tsp salt, and more.

Yes, Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs and Garlic falls under the Seafood 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.

That's it — enjoy your meal!

Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs and Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions