Hey Amy!

Tonight’s the night.  I am looking forward to seeing Meryl Streep take the Oscar for her outstanding performance in “Julie & Julia”.  I have shared with you a few of Julia’s recipes that can be used as hors d’oeuvres this weekend in the hopes that will serve them at your Oscar Party tonight.

This recipe is a delicious gratin that can be divided into ramekins for serving as an hors d’oeuvres.  The ramekins will sit lovely on the side of your guests dish of delectable nibbles.

Ingredients:

2/3 c. minced onions
2 Tbsp. butter
1/2 lb. diced raw potatoes (about 2 c.)
8 to 10 anchovy filet packed in olive oil
3 eggs, beaten with 1 1/2 c. whipping cream, 1/2 tsp. salt and 1/8 tsp. pepper
1/4 c. grated Swiss cheese
1 Tbsp. oil from anchovy can or butter

Preheat oven to 375.  Cook the onions slowly in butter for 5 minutes or until tender but not browned.  Drop potatoes in boiling salt water and cook for 6 to 8 minutes, or until barely done.  Drain thoroughly.  Butter the baking dish (or dishes if you are using ramekins).  Spread half the potatoes in the bottom, then half the cooked onions.  Over them lay the anchovy filets, then the rest of the onions and finally the remaining potatoes.  Pour the eggs and cream over the potatoes and shake dish to send liquid to bottom.  Spread on the cheese.  Dribble on the oil, or dot with the butter.  Bake for 30 to 40 minutes (if using ramekins 20 to 30) in upper third of oven until top is nicely browned.

If you make this as a small bite, your guests will be impressed to have such a flavorful gratin in their own serving dish.  I promise.  Good luck Meryl!

xo–me

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