POTATO GRATIN WITH ANCHOVIES

The strong flavours of Parmesan and anchovy in this gratin are softened through the use of waxy potatoes such as the Nicola. A mandoline works best to thinly slice the potatoes, creating a delicate layered dish that is delicious when eaten alongside roast chicken or fish.

Serves 6

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 1 hour

large waxy potatoes 4–6, scrubbed large onions 2, peeled butter, for greasing fresh cream 2 cups garlic 6 cloves, thinly sliced yellow mustard seeds 2T fresh rosemary 2 sprigs, leaves finely chopped sea salt and freshly ground black pepper, to taste