Potato and Anchovy Gratin

Name: Potato and Anchovy Gratin
Total time: 1 h 49 min
Yield: 4 servings
Cuisine: nordic
Ingredients: 3 clove Garlic; 50 g Anchovy fillets in oil; 80 g Gruyère; 300 ml Double cream; 150 ml Whole milk; 0.5 tsp Ground black pepper; 1.2 kg Floury potatoes; 15 g Unsalted butter; 15 g Unsalted butter

1 hr 49 min · 31 min active · makes ~1.85 kg · Easy · French

A French gratin of floury potatoes layered with anchovy fillets, garlic, and Gruyère, bound with double cream and whole milk.

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Potato and Anchovy Gratin

A French gratin of floury potatoes layered with anchovy fillets, garlic, and Gruyère, bound with double cream and whole milk.

See more →

TOTAL TIME

1 hr 49 min

ACTIVE TIME

31 min

QUANTITY

~1.85 kg

DIFFICULTY

Easy

CUISINE

French

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/8

Tools0/14

Ingredients

0/8 gathered · 4 servings

3clove

50g

80g

300ml

150ml

0.5tsp

1.2kg

30g

#	Quantity	Notes	State
1	3clove	—	—
2	50g	—	—
3	80g	—	—
4	300ml	—	—
5	150ml	—	—
6	0.5tsp	—	—
7	1.2kg	—	—
8	30g	—	—

Tools

14 items

Serveware

1 item

Procedure

31 steps

1 of 31

Heat the oven to 180 °C.

180°C

⏱ 10 min

2 of 31

Peel the garlic cloves, discarding the papery skins.

Garlic · 3 clove

⏱ 1 min

ResultPeeled garlic cloves

3 of 31

Slice the peeled garlic cloves thinly.

Peeled garlic cloves · step 2

⏱ 1 min

ResultThinly sliced garlicused in step 9

4 of 31

Chop the anchovy fillets roughly.

Anchovy fillets in oil · 50 g

⏱ 2 min

ResultFinely chopped anchoviesused in step 8

5 of 31

Grate the Gruyère and set aside.

Gruyère · 80 g

⏱ 2 min

ResultGrated Gruyèreused in step 21

6 of 31

Pour the double cream into the mixing bowl.

Double cream · 300 ml

⏱ 15s

ResultCream sauce

7 of 31

Add the whole milk to the double cream in the mixing bowl.

Whole milk · 150 ml

⏱ 15s

ResultCream and milk mixture

8 of 31

Add the chopped anchovies to the cream and milk mixture.

Finely chopped anchovies · step 4

⏱ 15s

ResultAnchovy cream mixture

9 of 31

Add the sliced garlic to the anchovy and cream mixture.

Thinly sliced garlic · step 3

⏱ 15s

ResultAnchovy and garlic cream mixture

10 of 31

Season the anchovy cream mixture generously with black pepper.

Ground black pepper · 0.5 tsp

⏱ 30s

ResultSeasoned anchovy cream mixtureused in step 16

11 of 31

Rinse the floury potatoes under cold running water.

Floury potatoes · 1.2 kg

⏱ 30s

ResultRinsed floury potatoes

12 of 31

Peel the rinsed potatoes, discarding the skins.

⏱ 3 min

ResultPeeled Potatoes

13 of 31

Slice the peeled potatoes thinly and evenly, about 3 mm thick.

⏱ 5 min

ResultSliced Potatoesused in step 15

14 of 31

Rub the baking dish (about 30 × 20 cm) all over with half the butter to grease it thoroughly.

Unsalted butter · 15 g

⏱ 1 min

15 of 31

Arrange one third of the sliced potatoes in an even layer in the buttered baking dish, overlapping them slightly.

Sliced Potatoes · step 13

⏱ 2 min

ResultFirst potato layerused in step 17

16 of 31

Pour one third of the seasoned anchovy cream mixture evenly over the first potato layer.

Seasoned anchovy cream mixture · step 10

⏱ 1 min

ResultLayered potatoes and creamused in step 18

17 of 31

Arrange half of the remaining sliced potatoes in an even overlapping layer over the cream.

Remaining sliced potatoes · step 15 Layered potatoes and cream · step 16

⏱ 2 min

ResultSecond potato layerused in step 19

18 of 31

Pour half of the remaining anchovy cream mixture over the second potato layer.

Remaining anchovy cream mixture · step 16 Second potato layer · step 17

⏱ 1 min

ResultTwo layered potatoes and creamused in step 20

19 of 31

Arrange the last of the remaining sliced potatoes in a final even overlapping layer.

Remaining sliced potatoes · step 17 Two layered potatoes and cream · step 18

⏱ 2 min

ResultThird potato layer

20 of 31

Pour the remaining anchovy cream mixture over the top potato layer.

Final anchovy cream mixture · step 18 Third potato layer · step 19

⏱ 1 min

ResultFull gratin assembly

21 of 31

Scatter the grated Gruyère evenly over the top of the gratin.

Grated Gruyère · step 5

⏱ 1 min

ResultGratin with cheese topping

22 of 31

Add the remaining butter, cut into small pieces, to the baking dish.

Unsalted butter · 15 g

⏱ 15s

ResultButter pieces

23 of 31

Dot the small pieces of butter across the cheese topping.

⏱ 45s

ResultButtered gratin

24 of 31

Cover the baking dish tightly with foil.

⏱ 1 min

25 of 31

Place the covered baking dish in the oven.

⏱ 15s

ResultButtered gratin

26 of 31

Bake the covered gratin until the potatoes are almost tender when pierced with a knife.

180°C

⏱ 45 min

ResultPartially baked gratin

27 of 31

Remove the baking dish from the oven using oven gloves and lift off the foil.

⏱ 30s

ResultPartially baked gratin

28 of 31

Return the uncovered baking dish to the oven.

⏱ 15s

ResultPartially baked gratin

29 of 31

Bake the uncovered gratin until the cheese is deeply golden and bubbling and the potatoes are completely tender.

180°C

⏱ 27 min

ResultGolden gratin

30 of 31

Remove the baking dish from the oven using oven gloves.

⏱ 15s

ResultGolden gratin

31 of 31

Leave the gratin to rest for 10 minutes so the cream settles and the layers hold when served.

⏱ 10 min

ResultRested gratin

Total Time1 hr 49 min

#	Product	Tool	Action
1	—	180°C	Heat the oven to 180 °C.⏱ 10 min
2	3 clove		Peel the garlic cloves, discarding the papery skins.⏱ 1 minResultPeeled garlic cloves
3	Peeled garlic clovesstep 2		Slice the peeled garlic cloves thinly.⏱ 1 minResultThinly sliced garlicused in step 9
4	50 g		Chop the anchovy fillets roughly.⏱ 2 minResultFinely chopped anchoviesused in step 8
5	80 g		Grate the Gruyère and set aside.⏱ 2 minResultGrated Gruyèreused in step 21
6	300 ml		Pour the double cream into the mixing bowl.⏱ 15sResultCream sauce
7	150 ml		Add the whole milk to the double cream in the mixing bowl.⏱ 15sResultCream and milk mixture
8	Finely chopped anchoviesstep 4		Add the chopped anchovies to the cream and milk mixture.⏱ 15sResultAnchovy cream mixture
9	Thinly sliced garlicstep 3		Add the sliced garlic to the anchovy and cream mixture.⏱ 15sResultAnchovy and garlic cream mixture
10	0.5 tsp		Season the anchovy cream mixture generously with black pepper.⏱ 30sResultSeasoned anchovy cream mixtureused in step 16
11	1.2 kg		Rinse the floury potatoes under cold running water.⏱ 30sResultRinsed floury potatoes
12	—		Peel the rinsed potatoes, discarding the skins.⏱ 3 minResultPeeled Potatoes
13	—		Slice the peeled potatoes thinly and evenly, about 3 mm thick.⏱ 5 minResultSliced Potatoesused in step 15
14	15 g		Rub the baking dish (about 30 × 20 cm) all over with half the butter to grease it thoroughly.⏱ 1 min
15	Sliced Potatoesstep 13		Arrange one third of the sliced potatoes in an even layer in the buttered baking dish, overlapping them slightly.⏱ 2 minResultFirst potato layerused in step 17
16	Seasoned anchovy cream mixturestep 10		Pour one third of the seasoned anchovy cream mixture evenly over the first potato layer.⏱ 1 minResultLayered potatoes and creamused in step 18
17	Remaining sliced potatoesstep 15		Arrange half of the remaining sliced potatoes in an even overlapping layer over the cream.⏱ 2 minResultSecond potato layerused in step 19
17	Layered potatoes and creamstep 16
18	Remaining anchovy cream mixturestep 16		Pour half of the remaining anchovy cream mixture over the second potato layer.⏱ 1 minResultTwo layered potatoes and creamused in step 20
18	Second potato layerstep 17
19	Remaining sliced potatoesstep 17		Arrange the last of the remaining sliced potatoes in a final even overlapping layer.⏱ 2 minResultThird potato layer
19	Two layered potatoes and creamstep 18
20	Final anchovy cream mixturestep 18		Pour the remaining anchovy cream mixture over the top potato layer.⏱ 1 minResultFull gratin assembly
20	Third potato layerstep 19
21	Grated Gruyèrestep 5		Scatter the grated Gruyère evenly over the top of the gratin.⏱ 1 minResultGratin with cheese topping
22	15 g		Add the remaining butter, cut into small pieces, to the baking dish.⏱ 15sResultButter pieces
23	—		Dot the small pieces of butter across the cheese topping.⏱ 45sResultButtered gratin
24	—		Cover the baking dish tightly with foil.⏱ 1 min
25	—		Place the covered baking dish in the oven.⏱ 15sResultButtered gratin
26	—	180°C	Bake the covered gratin until the potatoes are almost tender when pierced with a knife.⏱ 45 minResultPartially baked gratin
27	—		Remove the baking dish from the oven using oven gloves and lift off the foil.⏱ 30sResultPartially baked gratin
28	—		Return the uncovered baking dish to the oven.⏱ 15sResultPartially baked gratin
29	—	180°C	Bake the uncovered gratin until the cheese is deeply golden and bubbling and the potatoes are completely tender.⏱ 27 minResultGolden gratin
30	—		Remove the baking dish from the oven using oven gloves.⏱ 15sResultGolden gratin
31	—		Leave the gratin to rest for 10 minutes so the cream settles and the layers hold when served.⏱ 10 minResultRested gratin
Total Time			1 hr 49 min

Serving

Spoon generous portions of the gratin onto warmed plates and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	763kcal
	19g
	43g
	25g
	59g
	7g
	7g
	401mg

Ingredients0/8

Tools0/14

French · Recipe

Potato and Anchovy Gratin

A French gratin of floury potatoes layered with anchovy fillets, garlic, and Gruyère, bound with double cream and whole milk.

What you’ll doYou will prepare a flavoured cream with anchovies, garlic, and pepper, then build the gratin in three layers, alternating sliced potatoes with the cream mixture and finishing with grated Gruyère and butter. The dish bakes covered until the potatoes soften, then uncovered until the cheese browns and bubbles. It rests for 10 minutes before serving.

Serves4

Total1 hr 49 min

LevelMedium

Ingredients

Garlic3 clove
Anchovy fillets in oil50 g
Gruyère80 g
Double cream300 ml
Whole milk150 ml
Ground black pepper0.5 tsp
Floury potatoes1.2 kg
Unsalted butter30 g

Tools

Mixing bowlBaking dishSmall spoonSmall bowlOvenServing dishKitchen foilChef's knifeColanderBrushGraterPeelerOven gloveChopping board

Method

Heat the oven to 180 °C.

180°C10 minOven

Peel the garlic cloves, discarding the papery skins.

1 minChopping board, Chefs knifeGarlic · 3 clove

Slice the peeled garlic cloves thinly.

Result · Thinly sliced garlic · used in step 9

1 minChopping board, Chefs knifePeeled garlic cloves · step 2

Chop the anchovy fillets roughly.

Result · Finely chopped anchovies · used in step 8

2 minChopping board, Chefs knifeAnchovy fillets in oil · 50 g

Grate the Gruyère and set aside.

Result · Grated Gruyère · used in step 21

2 minSmall bowl, GraterGruyère · 80 g

Pour the double cream into the mixing bowl.

15sMixing bowlDouble cream · 300 ml

Add the whole milk to the double cream in the mixing bowl.

15sMixing bowlWhole milk · 150 ml

Add the chopped anchovies to the cream and milk mixture.

15sMixing bowlFinely chopped anchovies · step 4

Add the sliced garlic to the anchovy and cream mixture.

15sMixing bowlThinly sliced garlic · step 3

Season the anchovy cream mixture generously with black pepper.

Result · Seasoned anchovy cream mixture · used in step 16

30sMixing bowlGround black pepper · 0.5 tsp

Rinse the floury potatoes under cold running water.

30sColanderFloury potatoes · 1.2 kg

Peel the rinsed potatoes, discarding the skins.

3 minChopping board, Peeler

Slice the peeled potatoes thinly and evenly, about 3 mm thick.

Result · Sliced Potatoes · used in step 15

5 minChopping board, Chefs knife

Rub the baking dish (about 30 × 20 cm) all over with half the butter to grease it thoroughly.

1 minBaking dish, BrushUnsalted butter · 15 g

Arrange one third of the sliced potatoes in an even layer in the buttered baking dish, overlapping them slightly.

Result · First potato layer · used in step 17

2 minBaking dishSliced Potatoes · step 13

Pour one third of the seasoned anchovy cream mixture evenly over the first potato layer.

Result · Layered potatoes and cream · used in step 18

1 minBaking dishSeasoned anchovy cream mixture · step 10

Arrange half of the remaining sliced potatoes in an even overlapping layer over the cream.

Result · Second potato layer · used in step 19

2 minBaking dishRemaining sliced potatoes · step 15Layered potatoes and cream · step 16

Pour half of the remaining anchovy cream mixture over the second potato layer.

Result · Two layered potatoes and cream · used in step 20

1 minBaking dishRemaining anchovy cream mixture · step 16Second potato layer · step 17

Arrange the last of the remaining sliced potatoes in a final even overlapping layer.

2 minBaking dishRemaining sliced potatoes · step 17Two layered potatoes and cream · step 18

Pour the remaining anchovy cream mixture over the top potato layer.

1 minBaking dishFinal anchovy cream mixture · step 18Third potato layer · step 19

Scatter the grated Gruyère evenly over the top of the gratin.

1 minBaking dishGrated Gruyère · step 5

Add the remaining butter, cut into small pieces, to the baking dish.

15sBaking dishUnsalted butter · 15 g

Dot the small pieces of butter across the cheese topping.

45sBaking dish, Small spoon

Cover the baking dish tightly with foil.

1 minBaking dish, Kitchen foil

Place the covered baking dish in the oven.

15sBaking dish, Oven, Oven glove

Bake the covered gratin until the potatoes are almost tender when pierced with a knife.

180°C45 minBaking dish, Oven, Chefs knife

Remove the baking dish from the oven using oven gloves and lift off the foil.

30sBaking dish, Oven, Kitchen foil, Oven glove

Return the uncovered baking dish to the oven.

15sBaking dish, Oven, Oven glove

Bake the uncovered gratin until the cheese is deeply golden and bubbling and the potatoes are completely tender.

180°C27 minBaking dish, Oven

Remove the baking dish from the oven using oven gloves.

15sBaking dish, Oven, Oven glove

Leave the gratin to rest for 10 minutes so the cream settles and the layers hold when served.

10 minBaking dish

Spoon generous portions of the gratin onto warmed plates and serve straight away.

Result · Potato and Anchovy Gratin

1 minServing dishRested gratin · step 31

Printed 11 October 2026