Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
50g unsalted butter, plus extra for greasing
350ml fresh chicken stock
1 onion, finely sliced
2 garlic cloves, finely sliced
4 anchovy fillets, chopped
1.2kg floury potatoes (such as maris piper), sliced as thinly as possible
2 tbsp thyme leaves
large pinch freshly grated nutmeg
1. Preheat the oven to 180˚C, gas mark 4; lightly grease a 2-litre ovenproof baking dish. Heat the stock in a small saucepan, then simmer for 10 minutes, until reduced by about half.
2. Meanwhile, melt 30g butter in a large pan and add the onion, garlic and anchovies. Sauté for 5 minutes until soft, then tip in the potatoes and cook for another 2-3 minutes. Stir in the thyme and nutmeg, tip into the baking dish, pour over the stock and dot with the remaining 20g butter. Bake for 1 hour, until tender and golden.
This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in November 2017.