Peel and halve the red onion. Wash the potatoes, leave their skins
on and slice in the food processor with the onion. Tip into a large
sturdy roasting tray (approx. 35 x 25cm) and season. Grate over ¼
of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in
225ml of single cream.
Tear in the anchovies and finely grate over a large handful of
Parmesan. Add the bay leaves, pick the leaves from a few thyme
sprigs and add a good drizzle of olive oil. Use your clean hands to
quickly mix and toss everything together, then put the tray over a
medium heat. Pour in 200ml of boiled water, cover tightly with tin
foil and leave on the heat.
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