Time: 1hr · Level: Easy · Makes 4
- 5 large potatoes, peeled and thinly sliced (Roseval)
- salt and pepper to season
- 2 onions, peeled and thinly sliced
- small jar of anchovies
- 1 cup of Cheddar cheese
- 125ml cream
Pre heat your oven to 180ºC. Butter an ovenproof dish and arrange your thinly sliced potatoes at the bottom making sure that they overlap, season and arrange a layer of onions on top, arrange 3 to 4 anchovies on top of the onions, season with salt and pepper and repeat this arrangement until your oven dish is full, or your ingredients are finished.Top with grated Cheddar cheese and pour the cream over the entire dish. Cover and bake for 30 minutes, once the 30 minutes have lapsed, uncover and bake for a further 30 minutes on 160ºC. To test if the dish is cooked slide a blunt nosed knife in and make sure it cuts through easily. Serves four.
Bordeaux-style blend complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Diane Heierli · Photography by C&D Heierli