Fishy Potato au Gratin Dauphinoise

Name: Fishy Potato au Gratin Dauphinoise
Yield: Serves 2 as a main course
Cuisine: French
Ingredients: Salt and pepper, to taste; 1 pound (400 g) russet potatoes, peeled; 1 garlic clove, halved; ⅜ cup (40 g) grated Gruyère; 1 tablespoon (15 g) butter; One 2-ounce (45 g) tin of anchovies in olive oil, drained; ½ cup (100 ml) heavy cream; 1 egg, beaten; ¼ bunch oregano, leaves only, finely chopped; ¼ bunch thyme, leaves only, finely chopped, plus extra

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

1 garlic clove, halved
1 tablespoon (15 g) butter

Europe
France
Stew
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 350°F (175°C).
Rub a baking dish with the garlic and then grease with the butter. Set aside.
Whisk together the anchovies, half of the Gruyère, heavy cream, egg, thyme, and oregano. Slice the potatoes and add to the crea