8-10 portions
2 Medium Yellow Onions
8 Russet Potatoes
4 oz Caned Flat Anchovies
2 Cups Half & Half
1 tsp White Pepper
1/4 Cup Bread Crumbs, Japanese style recommended
4 Tbsp Butter
1. Cut onion into thin slices
2. Peel potatoes and use a box grater to grate on the coarse side.
3. Mix potatoes, onion, anchovy, cream and pepper in a big bowl.
4. Put mix in an oven safe greased 20 inch pan.
5. Sprinkle breadcrumbs on top and shave butter over.
6. Bake in 450º F until golden brown for about 1 hour. If top turns brown to quick, cover with aluminum foil.
Enjoy as a side dish with a meat entrée for the holiday.
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