Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 can of sardelka (salted anchovies), drained and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of heavy cream
- 1 cup of milk
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened.
3. Add the chopped sardelka to the skillet and cook for 2-3 minutes until slightly browned.
4. In a separate bowl, mix together the heavy cream, milk, and grated Parmesan cheese.
5. Layer half of the sliced potatoes in the bottom of the baking dish. Season with salt and pepper.
6. Pour half of the cream mixture over the potatoes.
7. Add the sardelka mixture on top of the cream mixture.
8. Layer the remaining sliced potatoes on top of the sardelka mixture. Season with salt and pepper.
9. Pour the remaining cream mixture over the potatoes.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the top is golden brown.
12. Let the dish cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 385
Fat: 25g
Carbohydrates: 28g
Protein: 13g
Sodium: 720mg
Substitutions for ingredients:
- You can use regular canned anchovies instead of sardelka.
- You can use half-and-half instead of heavy cream and milk.
Variations:
- Add sliced tomatoes or bell peppers between the layers of potatoes for extra flavor and color.
- Use different types of cheese, such as cheddar or Gruyere, instead of Parmesan.
- Add fresh herbs, such as thyme or rosemary, to the cream mixture for extra flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Make sure to drain the sardelka well before chopping to remove excess salt.
- Let the dish cool for a few minutes before serving to allow the cream mixture to thicken.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
- Serve the Sardelka and Potato Bake in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs, such as parsley or chives, before serving.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the top of the dish is browning too quickly, cover with foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure to cook the dish to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Sardelka is a traditional ingredient in many Eastern European and Mediterranean cuisines, including Greek, Italian, and Serbian.
Flavor profiles:
- This dish is savory and creamy, with a salty and slightly fishy flavor from the sardelka.
Serving suggestions:
- Serve the Sardelka and Potato Bake as a main dish for a comforting and hearty meal.
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Taste: Savory, Tangy, Herby, Cheesy, Comforting