Potato julienne with shallot and anchovies

Name: potato julienne with shallot and anchovies
Cook time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 1 el olive oil; 350 g shallots (just 400 g), in thin slices; 1 el Provencal herbs (jar 11 g); 1 kg potatoes crumbly (eg Victoria), peeled; 1 little pot anchovy fillets (90 g), drained; 1 cup whipped cream 250 ml; 175 ml milk

A tasty recipe. The side dish contains the following ingredients: fish, olive oil, shallots ((just 400 g), in thin slices), Provençal (herbs (pot 11 g)), potatoes (floury (eg Victoria), peeled), anchovy fillets (90 g), drained), whipped cream (250 ml) and milk.

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm

Directions

Heat the oil in a frying pan, fry the shallot in a glass of 5 min.
Over medium heat.
Add the herbs and pepper and salt to taste.
Preheat the oven to 200 ° C.
Cut the potatoes julienne.
Divide half of the potato julienne evenly over the bottom of the butter dish greased with butter and sprinkle with salt and pepper.
Then invest with the shallot and the anchovy fillets.
Spread the rest of the potato julienne over it and sprinkle again with salt and pepper.
Pour the cream and milk over it.
Cover the dish with aluminum foil, place it in the middle of the oven and fry the potato dish for 40 minutes.
Remove the foil, turn on the grill and grill the top of the dish for approx.
5 minutes until golden brown.
Tasty with poultry or grilled beef with a green salad..