09-27-2004, 12:54 PM
Prep: 10 min, Cook: 50 min. [ul] [li]5 medium potatoes, peeled, thinly sliced [li]2 cloves garlic, peeled [li]1/8 tsp. ground nutmeg [li]1-1/4 cups cream [li]1 small onion, sliced [li]6 canned anchovy fillets, drained, chopped [li]1 ounce grated Parmesan cheese [li]2 ounces grated cheddar cheese [li]2-3/4 Tbs. pine nuts or slivered almonds[/li][/ul]
Preheat oven to 350°F. Combine first 4 ingredients in a heavy nonstick pan over medium-high heat. Simmer 5 minutes. Drain, reserve cream, discard garlic. Layer potatoes, onion and anchovies in greased ovenproof dish. Pour over reserved cream, top with cheeses, sprinkle with pine nuts. Bake, uncovered, about 45 minutes or until potatoes are tender.
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Preheat oven to 350°F. Combine first 4 ingredients in a heavy nonstick pan over medium-high heat. Simmer 5 minutes. Drain, reserve cream, discard garlic. Layer potatoes, onion and anchovies in greased ovenproof dish. Pour over reserved cream, top with cheeses, sprinkle with pine nuts. Bake, uncovered, about 45 minutes or until potatoes are tender.
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