13361 Serves 6. Wed Aug 06 08:29:00 -0700 2008 Mon Jul 20 14:54:53 -0700 2009 Licensed http://www.chow.com/recipes/13361 Mon, 20 Jul 2009 21:54:53 GMT

Preheat the oven to 400° F.

Cut the potatoes into julienne strips, ¼ inch thick and 2 inches long. Hold in a bowl of cold water to prevent discoloring.

In a large skillet, heat 2 tablespoons of butter and the oil. Cook the onions in the skillet until soft, but not brown.

Butter a 1½- to 2-quart baking dish with ½ tablespoon butter. Drain potatoes and pat dry. Arrange a layer of potatoes in the dish, then a layer of onions and a layer of anchovies. Continue layering, ending with potatoes. Sprinkle each layer with a little pepper. Sprinkle the bread crumbs over the top and dot with remaining butter.

In a small saucepan, heat the cream and milk until almost boiling. Pour over the potatoes and bake for 45 minutes, or until tender. Most of the liquid should be absorbed.

Should be baked and served.

]]> http://www.chow.com Terence Janericco 51 Side Dish 69 4 baking potatoes, peeled

]]> 2½ tablespoons butter

]]> 2 tablespoons vegetable oil

]]> 54 2 large onions, thinly sliced

]]> 18 anchovy fillets

]]> 305 pepper to taste

]]> 2 tablespoons bread crumbs

]]> 2 tablespoons butter

]]> 1 cup heavy cream

]]> ½ cup milk

]]>