I have spent the better part of the week going over my New Years resolutions. They are slightly different to last years but the most important ones are still right at the top. Patience being one of them. I am not too sure if I will ever get to a point where I can wipe this from my list (it’s been on there for 5 years) but I am working on it. I want patience and I want it now! now, now, NOW!
Something about healthy eating was on there too – bah!
So onto my recipe for the day, this simple Swedish potato gratin hails gets a huge flavour burst from the addition of anchovies, onions and a little sage. Elegant enough for a more formal occasion or simple enough for a casual one. I would actually be quite happy to eat it on its own – for light supper perhaps.
So if your New Years Resolutions include cutting down on carbs and dairy, you might need to turn a blind eye to the potatoes and cream (or check out my salad recipes). I hope you enjoy.
1 large Sebago or Yukon Gold potato (about 350 grams/12.3 ounces)
1 tablespoon olive oil
1 large onion, thinly sliced
1 clove of garlic, crushed
1 tablespoon of finely shredded sage leaves
1 cup pouring (heavy) cream
1 x 45 gram/1.5 ounces tin of anchovy fillets in oil
1 cup of fresh sourdough bread crumbs (see notes)
25 grams/.88 ounces butter, finely chopped plus extra for greasing
Cornichons to serve
Using a mandolin or a v-slicer, cut the potato into short julienne over a bowl of cold water, drain then blanche the potato in a saucepan of boiling salted water for 30 seconds and drain well.
Heat oil in a frying pan, add onion and garlic and cook over a medium-low heat for 8 minutes or until onion is very tender. Remove from heat and stir in the sage.
Place cream in a small saucepan and bring almost to the boil, reduce heat and simmer for 5 minutes until it thickens. Remove from heat and season to taste with sea salt and freshly ground pepper. Drain anchovy fillets through a sieve placed over a small bowl and reserve the oil.
Place a layer of the potato over the base of 6 (150 ml capacity) ramekins and top with a little of the onion mixture and 1 torn (into small pieces) anchovy fillet per dish. Repeat layering once more, packing ingredients tightly and finishing with a layer of potato. Drizzle each ramekin with enough cream to fill it by 2/3’s and bake at 170c/350f for 15 minutes or until potato is tender.
Meanwhile put the sourdough bread crumbs in a bowl and pour in the reserved anchovy oil – mix through so the bread crumbs are covered lightly in the oil.
Remove gratins from the oven and scatter with breadcrumbs and butter, cook for another 10 – 12 minutes or until golden. Serve immediately with cornichons on the side.
Notes: To make sourdough breadcrumbs – simply place slices of the bread in a blender and chop till desired crumb size is reached
Source: adapted from an old Gourmet Traveller (no date attached to the torn out page)
© 2011, Michelle. All rights reserved.
