Who doesn’t love scalloped potatoes? This rustic recipe has no milk or cream in the ingredients, but it still bakes to a wonderful creamy texture. The paste made from the combined oil, tomatoes, anchovies, garlic, and parsley, layered with the soft potatoes, creates alchemy in the oven. Make sure the potatoes are thinly sliced, and that you buy good quality anchovies; they really make a huge difference in flavor.
Serves 6 to 8
- Preheat the oven to 400°F.
- Place 3 tablespoons olive oil into a saucepan over low heat, add the onions, and sauté for about 3 minutes until tender. Fold the tomatoes into the onions, add salt, and cook for about 10 minutes, stirring occasionally, until the tomatoes soften and begin to break down. Set aside.
- In a food processor, combine the anchovies with 1 tablespoon olive oil, the garlic, basil, thyme, pepper, and parsley. Pulse to make a loose paste and set aside.
- Place half of the tomato-onion mixture in an even layer in the bottom of a 3-quart baking dish. Add 1 layer of potato slices, then spread the anchovy mixture over the slices, add another layer of potatoes, and top with the remaining tomato mixture. Sprinkle the top with 1 tablespoon olive oil, cover the dish with aluminum foil, and bake for 30 minutes. Remove from the oven and sprinkle the top with Parmesan cheese. Bake uncovered for 8 to 10 minutes, just until the cheese melts. Serve warm.
© At the Table of La Fortezza by Annette Joseph, Rizzoli New York, 2022. Photographs © David Loftus.
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