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Dithmarscher anchovy and potato casserole

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Ingredients for 2 servings:

  • 500 g potatoes, small, peeled, weighed
  • 1 can of anchovy fillet(s) in oil, approx. 15 – 20 pieces
  • 2 tbsp dill, fresh, finely chopped
  • 200 ml sweet cream
  • some butter for the mold
  • possibly pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Butter a suitable casserole dish. Halve the peeled potatoes and place them cut-side down. Sprinkle the dill over the potatoes, mix the anchovy fillets with the cream, and pour over the potatoes. If desired, you can also sprinkle some freshly ground pepper on top. Bake in the oven or grill at 220°C (top/bottom heat) for about 35-40 minutes, until golden brown and the potatoes are tender. Serve with a fresh mixed salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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