This recipe is a variation of an anchovy tart that I had at a friends house. I like anchovies, but prefer them more on the lighter side within my recipes. I modified my friends recipe, in order to create a delicious potato gratin, with just a hint of the anchovies, to provide a unique flavor to the finished dish. —casuko
- Serves 6
- Oven Dried Tomatoes
1 1/2 teaspoons
chopped fresh rosemary
chopped fresh thyme
cloves of garlic, sliced thin
- Potatoes and Gratin Topping
small anchovy filets, packed in olive oil
extra virgin olive oil
fresh grated pecorino cheese
- Preheat oven to 300ºF.
- Cut the cherry tomatoes in half, and place them cut side up on a baking sheet.
- Mix the salt with the sugar, and sprinkle the mixture evenly over the cherry tomatoes. Top with the rosemary, thyme, and garlic.
- Dry the tomatoes in the preheated oven for one hour, with the door propped open one inch by using a cork. The tomatoes should lose most of their moisture, but should still be slightly moist and meaty.
- Peel the potatoes, and boil them in a pot of lightly salted water, until they are fork tender. Approximately 10 to 12 minutes.
- Drain the potatoes, and set them aside to cool. Once cooled, cut the potatoes into 1/2 inch thick slices.
- Mince the anchovy filets and set aside.
- Preheat the oven to 350ºF.
- Grease a 12 inch round casserole dish lightly with olive oil.
- Scallop the potatoes on the bottom of the casserole. Top with the oven dried tomatoes. Sprinkle half the pecorino cheese and and half the dried oregano.
- Drizzle this layer with 2 tablespoons of the olive oil. Next, sprinkle the minced anchovies evenly over the layer.
- Mix the remaining pecorino with the bread crumbs and sprinkle over the top of the entire casserole. Finish by sprinkling the rest of the dried oregano over the cheese/bread crumb mixture, and finally the remaining olive oil.
- Bake in the preheated oven until the upper layer of the gratin is golden brown and crisp on top. Approximately 20 to 25 minutes.