A creamy side dish of potatoes is perfect to accompany grilled steaks or even a roast of beef.l

Ingredients

• 1 kg waxy potatoes, peeled
• 1 leek, washed and cut into 5mm slices
• 50 gram can anchovy fillets, well drained and chopped
• 1 cup cream
• 1 tblsp wholegrain mustard
• 1 garlic clove, peeled and chopped
• salt and pepper to season

Method

1. Parboil the potatoes in boiling salted water until tender, drain and cool. Cut into 5mm slices.
2. Blanch the leek in boiling water for 2 minutes; drain.
3. Layer alternately the potatoes and leeks in a 6-cup capacity, 5-6cm deep oven-proof dish. Combine anchovies, cream, mustard and garlic, season with salt and pepper, and pour over the potato and leeks.
4. Bake at 190°C for 35-40 minutes. Serve hot.