The following dish is winter on a plate. I always imagine that I should be wearing a big chunky knit sweater and sat out on a Nordic porch somewhere, looking out across a lake. It's an economical dish when served on its own (it's perfectly able to stand alone with a side of green salad or garlic bread) but it also makes a very gorgeous side dish, especially for lamb chops or a fried steak. Totally morish, this rich, gooey, cheesy, creamy potato dish is easy to make.
One of the main ingredients in this potato dish that makes it stand out from other dishes is the addition of anchovies. Don't let this freak you out. The anchovies sort of melt down into the onions and garlic, becoming more like a rich, deep seasoning rather than a 'fish' flavour.
INGREDIENTS serves 4
2 x leek (45p)
3-4 cloves of garlic (10p)
1 Kg of potatoes (£1.00)
1/2 tin of anchovies (40p)
1 carton of double cream (80p)
handful of grated cheddar. (£1.00)
TOTAL COST APPROX £2.86
PREPARATION
- Thinly slice the leeks and chop the garlic.
- Peel the potatoes and cut into small match-stick sized pieces. (This will take a little bit of time - consider it as meditation - or alternatively it's just the right amount of time to tell a classic fairytale to one of the offspring)
COOKING
- Sweat off the onions and garlic in a heavy based casserole pan / cooking pot
- Add the chopped anchovies and repeatedly stir until the onions have gone translucent and soft and the anchovies have melted through the mix.
- Add the potatoes. Continue to stir / fold until the potatoes have changed state and relaxed.
4. Pour in the cream. Stir through. Sprinkle with cheese and place in a pre-heated medium oven for 30 minutes.
SERVE
Serve with a green salad / garlic bread or use as a side dish to lamb chops or steak.
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