Potato and Anchovy Gratin

• 700 g potatoes (about 211/2oz)
• 1 small brown onion, finely minced
• 2 garlic cloves, finely minced (optional)
• 12 undrained anchovies packed in oil
• 2 teaspoons of the reserved anchovy oil (or 1 teaspoon of the reserved anchovy oil and 1 teaspoon lemon juice)
• 300 ml cream (10 fl.oz. or 1/2 pint)
• 12 cup milk (125ml or 4 fl.oz. )
• 12 teaspoon fresh ground black pepper
• 1 tablespoon slivered almonds (optional)
• 2 tablespoons fresh dill, finely chopped

1. Preheat the oven to 200C/180C fan-forced/400F/6 gas mark; grease six-hole (3/4-cup/180mljust under 6 fluid ounces) texas muffin pan; line each hole with two criss-crossed 5cm x 20cm (appromimately 1/4"x 8") strips of baking paper.
2. Using a sharp knife, mandoline or V-slicer, cut the potatoes into very thin slices; mince the onion and garic (if using) in a mini processor or slice the onion very thinly and finely chop the garlic.
3. Drain and reserve the oil from the anchovies; chop the anchovies coarsely; layer potato, onion and anchovy in the pan holes, starting and finishing with potato.
4. Heat 2 teaspoons of the reserved anchovy oil (or anchovy oil and lemon juice), cream, milk and pepper in a small pan; distribute it evenly over the potato mixture.
5. Bake in the oven for about 30 minutes or until the potato is tender; add the slivered almonds (if using) in the last 10-15 minutes of cooking; stand in pan for 10 minutes; using the baking paper strips gently lift the gratin from the pan.
6. Sprinkle with the fresh dill and serve.

potatoes, brown onion, garlic, anchovies, anchovy oil, cream, milk, ground black pepper, almonds, fresh dill

Taken from www.food.com/recipe/potato-and-anchovy-gratin-349691 (may not work)