09-28-2004, 07:46 PM
INGREDIENTS: [ul] [li]10 large potatoes - peeled and sliced thin [li]2 onion, peeled and sliced [li]20 anchovy fillets, drained and brine reserved [li]1 1/4 cups cream [li]2 tablespoons bread crumbs [li]2 tablespoons butter [/li][/ul]
DIRECTIONS: [ol] [li][#333333]Preheat the oven to 475 degrees (225 degrees C).[/#333333] [li][#333333]Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.[/#333333] [li][#333333]Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.[/#333333][/li][/ol]
[signature]
DIRECTIONS: [ol] [li][#333333]Preheat the oven to 475 degrees (225 degrees C).[/#333333] [li][#333333]Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.[/#333333] [li][#333333]Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.[/#333333][/li][/ol]
[signature]