50g unsalted butter, plus extra for greasing
350ml fresh chicken stock
1 onion, finely sliced
2 garlic cloves, finely sliced
4 anchovy fillets, chopped
1.2kg floury potatoes (such as maris piper), sliced as thinly as possible
2 tbsp thyme leaves
large pinch freshly grated nutmeg
1. Preheat the oven to 180˚C, gas mark 4; lightly grease a 2-litre ovenproof baking dish. Heat the stock in a small saucepan, then simmer for 10 minutes, until reduced by about half.
2. Meanwhile, melt 30g butter in a large pan and add the onion, garlic and anchovies. Sauté for 5 minutes until soft, then tip in the potatoes and cook for another 2-3 minutes. Stir in the thyme and nutmeg, tip into the baking dish, pour over the stock and dot with the remaining 20g butter. Bake for 1 hour, until tender and golden.
This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
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