Potato and Tomato Gratinée with Anchovies and Yogurt

Name: Potato and Tomato Gratinée with Anchovies and Yogurt
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 450ml (¾ pint) Greek-style yogurt; 40–50g (1½–2oz) Parmesan cheese, grated coarsely; 2 tablespoons milk; Salt and black pepper; 50g (2oz) can of anchovy fillets; 4 large garlic cloves, sliced thinly; Caster sugar, to sprinkle; 625–750g (1¼-1½lb) tomatoes; 1 rounded tablespoon cornflour; 750g (1½lb) potatoes, peeled

Preparation info

Serves
6

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

This simple dish is a pleasure to make and can be made ahead of time and then kept warm in a low oven. If you are totally vegetarian, you can leave out the anchovies but add a little more salt. It is also now possible to get vegetarian Parmesan if you prefer.

Ingredients

750g (1½lb) potatoes, peeled
625–750g (1¼-

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Spicy

Method

Steam or boil the potatoes until they are cooked but not falling apart. Drain and cool them slightly, then slice them fairly thinly across. Put the tomatoes in a bowl and cover them with boiling water. Drain the tomatoes, peel off the skins and slice them fairly thickly across. Drain the anchovies and cut them into small pieces. Set the oven to preheat at