Rosemary Scalloped Potatoes with Anchovies & Garlic

 

2 garlic cloves, peeled

3 anchovy fillets

½ tsp sea salt

2/3 cup (160 mL) whipping cream

10 drops Tabasco sauce

½ tsp crumbled dried rosemary

3– 4 Russet potatoes, scrubbed

freshly ground black pepper, to taste

 

Preheat oven to 375˚F (190˚C). Place rack in lower third of oven. Lightly butter a small casserole dish. Coarsely chop garlic with anchovies and sea salt to produce a pasty mixture. Set aside. In a small bowl, mix whipping cream, Tabasco, and rosemary, and stir to evenly combine. Slice potatoes thinly. Line bottom of casserole with 2– 3 layers of potatoes. Spread 1 T.p anchovy mixture over Pour cream mixture evenly over casserole potatoes, then alternate layers of potatoes and add pepper. left. with anchovy mixture until you have none Bake covered for 45 minutes, uncover, and bake for 10 more minutes, until potatoes are tender. Allow to rest for about 5 minutes before serving.