A delightful potato and onion bake with a creamy and savory touch, perfect for a comforting meal.
Preheat your oven to 200°C (390°F).
Preheating ensures even cooking right from the start.
Peel and thinly slice the potatoes and onions.
Use a mandoline slicer for uniform slices.
Melt half the butter in a frying pan over medium heat and sauté the onions until golden, about 5 minutes.
Stir occasionally to prevent burning.
Layer half of the potato slices in the base of an oven-proof dish.
Overlap the slices slightly for even coverage.
Spread the sautéed onions and anchovy fillets over the potato layer.
Distribute evenly for consistent flavor.
Top with the remaining potato slices and pour half of the cream over the layers.
Press down gently to compact the layers.
Dot the top with the remaining butter and bake for 20 minutes.
This step helps create a golden crust.
Pour the remaining cream over the dish and continue baking for another 40 minutes, or until the potatoes are tender.
Check doneness by piercing with a knife; it should slide in easily.
Let the dish rest for 5 minutes before serving.
Resting allows the flavors to meld and the dish to set.
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