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Baked Anchovy Potatoes And Leeks

Baked Anchovy Potatoes And Leeks

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


  • 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


  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.

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