potato, leek and anchovy gratin

patate, porri e acciughe gratinati

for 6

1 kg small red Roseval potatoes, peeled and cut in half lengthwise

1 kg spring leeks, no thicker than a thumb, white and pale green parts cut diagonally 1 cm thick

5 salted anchovies, prepared (see here), roughly chopped

Maldon salt and freshly ground black pepper

30 g butter

4 garlic cloves, peeled and finely chopped

200 ml milk

100 ml double cream

1 handful of fresh flat-leaf parsley, chopped

1 ciabatta loaf, crust discarded, made into coarse breadcrumbs

olive oil

Preheat the oven to 200°C/400°F/Gas 6.

Soak the leeks in a bowl of cold water for 30 minutes, then drain. Rinse a second time so that they are completely free of earth and sand. Boil the potatoes in salted water for 8 minutes, then drain, keeping the water. Return the water to the boil, and boil the leeks for 5 minutes. Drain and run cold water through them so they remain al dente.

In a thick-bottomed pan, heat 15 g of the butter, add the garlic and anchovies, and mash together. Add the milk and cream, then slowly bring to the boil. Remove from the heat, and test for seasoning.

Butter an ovenproof china dish, and add the potatoes and leeks mixed together. Season and pour over the anchovy mixture. Scatter with parsley and breadcrumbs, drizzle with a little olive oil, and bake for 30 minutes. The top should be crisp and the leeks and potatoes cooked through.