Scalloped Potatoes With Goat Cheese And Anchovy
serves 6-8
Sliced onion, garlic and anchovy lend this creamy goat cheese potato casserole character and tang.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 (2-ounce) can flat anchovies in olive oil
3 cloves garlic, pressed or minced
4 pounds potatoes, halved and very thinly sliced
1 onion, halved and thinly sliced
8 ounces fresh goat cheese
1/4 cup flat-leaf parsley leaves
1 1/2 cups light cream
prep: 20 minutes
total: 1 hour 10 minutes
3-quart baking dish
mixing bowl
mandoline
1. Chop the anchovies finely and reserve oil. You will have about 2 tablespoons of the oil. Glaze the bottom of a 3-quart baking dish with 1 tablespoon of the reserved oil.
2. Mix the garlic with the chopped anchovies and set aside.
3. Make a layer of 1/4 of the potatoes. Top with 1/3 of the onions. Scatter 1/3 of the anchovy mixture over the potatoes. Crumble 1/3 of the goat cheese and 1/3 of the parsley over all. Pour 1/3 cup of the light cream over everything. Continue layering the potatoes, onions, anchovy mixture, goat cheese and cream in that order, ending with a layer of potatoes. Pour the remaining cream (1/2 cup) over top. Drizzle the remaining anchovy oil over the potatoes.
4. Bake uncovered at 375F for 50 minutes, until potatoes are tender.
