This wonderfully creamy, decadent potato dish from Sweden is super-easy to make using the new KitchenAid Artisan food processor with dicing kit. It was originally made with sprats, not anchovies. Even if anchovies don’t float your boat, try it – their presence adds depth rather than strident fishiness making this dish so moreish it could well convert you for ever.
Using the artisan dicing food processor blade takes the effort (and finger tip slicing) out of dicing 750g of potatoes.
Butter for greasing
750g (1lb 10oz) potatoes, peeled
Knob of butter or rapeseed oil
1 onion, peeled
100g jar of anchovy fillets or two pull ring tins (the flavour will be subtle, even if this sounds like a lot of anchovies)
Salt and pepper
300ml (½ pint) double cream
- Preheat the oven to 200C/400F/Gas 6.
- Butter an ovenproof dish.
- Using the dicing blade, dice the onion first and then the potatoes.
- Heat a large pan and add a knob of butter or 1 tbsp rapeseed oil.
- Cook the onion until it begins to soften – two minutes or so.
- Add the diced potatoes and toss them well in the softened onion and season well with pepper.
- Cook for another couple of minutes.
- Place a layer of the partially cooked potatoes and onion in the dish then add half the anchovies, dotted over the top.
- Season with a little salt (be careful with the salt as the anchovies are already salty).
- Continue with another layer of both and finish with a layer of potatoes on the top.
- Pour over the cream and bake for 40-50 minutes or until the potatoes are golden and tender, and the cream has been absorbed to form a thick sauce.
- Serve with a green salad or fish, lamb or beef.
Recipe courtesy of Liz Moore who produced food for hungry writers at the launch of the new KitchenAid Artisan range.