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GRATIN DE POMMES DE TARRE AUX ANCHOIS AND VARIATIONS

For 4 people

Ingredients
  

  • 2/3 C onions minced
  • 2 Tbsp butter plus an additional 1 Tbsp (optional)
  • ½ lb raw potatoes peeled if desired, diced, “about 2 cups,” dropped into boiling salted water, cooked 6 to 8 minutes “or until barely done,” drained thoroughly
  • 8 to 10 anchovy filets “packed in olive oil,” drained, 1 Tbsp oil from can reserved (optional)
  • 3 eggs beaten with 1½ C whipping cream, ½ tsp salt, and 1/8 tsp pepper OR 2 C Béchamel Sauce, seasoned well (see recipes in Basics section)
  • ¼ C 1 oz Swiss cheese, grated

Notes

“Gratinéed Dishes, Gratins: Any of the quiche mixtures in the preceding section may be baked in a shallow flameproof dish or pyrex pie plate rather than a pastry shell. They then officially become gratins. Most of the following, although they look more grand in a shell, are so substantial that they are perhaps better in a dish.” —Mastering the Art of French Cooking, Volume One by Julia Child, Lousette Bertholle, and Simone Beck (1961/1970)