This deluxe dauphinoise potato dish is French cuisine at its best and contains fresh herbs, anchovy fillets and Gruyère cheese. The dish originates from the Dauphiné area of France and is also known according to how it is made "au gratin" which means to grate, or cover with breadcrumbs or cheese. This is an amazing side dish for a special occasion.
2 tablespoons olive oil
5 large floury potatoes, peeled
2 onions, thinly sliced
2 teaspoons chopped fresh thyme leaves
6 anchovy fillets, drained and chopped
5 garlic cloves, minced
150g grated Gruyère cheese
black pepper, to taste
3 eggs, beaten
600ml thickened cream
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Preheat the oven to 180 degrees C. Grease a baking dish with 1 tablespoon of olive oil.
Slice the potatoes into 1cm discs. Arrange a layer of sliced potatoes in the base of the prepared dish. Scatter with some onions, thyme, anchovies, garlic and a little cheese (reserve at least 30g of cheese for topping). Add some black pepper and drizzle with a little more oil. Repeat, making multiple layers and finishing with potatoes.
Beat together the eggs and cream then pour over the potatoes. Finally, sprinkle the top with cheese.
Bake for 1 hour in the preheated oven until the potatoes are soft and the top is golden brown.