- 3 potatoes
- 1/2 onion
- 1 canned anchovy
- 1 cup fresh cream
- 1 cup milk
- 30g butter
- Slice the onion thinly. Peel and cut the potatoes into 2cm wide slices and cut each slice into thin strips. Chop the anchovy finely. Mix milk and fresh cream together.
- Make layers with the potato strips, onion slices, and chopped anchovies in a heat-resistant casserole dish. Arrange the layers so the potatoes come on the top. Pour half the milk mixture over the potatoes. Top with butter and bake in a preheated oven at 200℃/ 392℉ for 35 to 45 minutes.
- When the potatoes turn to get browned, pour the remaining milk mixture into a dish and bake for another 5 minutes.