Creamy Anchovy Baked Potatoes

• Course Appetizer
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 1 tube Crown Prince Natural Anchovy Paste
• 3 tbsp unsalted butter, at room temperature
• 1 tbsp 1 to 1 gluten-free flour
• Black pepper to taste
• 1 cup heavy cream, at room temperature
• 1 and 1/2 cups cups 2% low fat milk, at room temperature
• 8 medium potatoes, peeled and thinly sliced
• 2 large onions, thinly sliced

Instructions

1. Preheat oven to 425°F. Lightly coat a shallow 3-quart baking dish with nonstick cooking spray and set aside. Place the anchovy paste, butter, flour, pepper and 1/2 cup of the cream in a food processor and pulse until smooth. Add the remaining cream and milk and pulse to incorporate.
2. Layer 1/3 of the potatoes in the prepared baking dish, spreading evenly. Top with 1/3 of the onions and 1/2 of the anchovy mixture. Repeat layers. Finish with remaining potatoes and onions.
3. Bake uncovered on the middle rack until bubbling and nicely browned, about 1 hour. Remove from oven and let stand 10 minutes before serving.