6 Serves
107 Mins
3 g
10 g
17 g
Preheat your oven to 200°C and grease a casserole dish with butter.
Ingredients, vitamins, and health benefits
Onion
Olive Oil
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ItalianVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
92 mg / 4,700 mgSodium
172 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
9 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Peel the potatoes and cut them into thin matchsticks using a chef's knife. Finely dice the onions.
Sauté the onions in a frying pan with a small amount of oil until soft and translucent.
Layer the potatoes, onions, and anchovies in the prepared casserole dish, seasoning each layer lightly with salt and pepper.
Pour the heavy cream over the layered ingredients and sprinkle the top with breadcrumbs.
Bake in the oven for 60 minutes, or until the potatoes are tender and the top is golden brown.
Salt
Black Pepper
Anchovies
Heavy Cream
Breadcrumbs
Vitamin A
161 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
92 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
9 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
4
g21
g13
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g