Crown Prince

Creamy Anchovy Baked Potatoes

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Creamy Anchovy Baked Potatoes

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  • 1 tube Crown Prince Natural Anchovy Paste
  • 3 tbsp unsalted butter, at room temperature
  • 1 tbsp 1 to 1 gluten-free flour
  • Black pepper to taste
  • 1 cup heavy cream, at room temperature
  • 1 and 1/2 cups cups 2% low fat milk, at room temperature
  • 8 medium potatoes, peeled and thinly sliced
  • 2 large onions, thinly sliced


  1. Preheat oven to 425°F. Lightly coat a shallow 3-quart baking dish with nonstick cooking spray and set aside. Place the anchovy paste, butter, flour, pepper and 1/2 cup of the cream in a food processor and pulse until smooth. Add the remaining cream and milk and pulse to incorporate.
  2. Layer 1/3 of the potatoes in the prepared baking dish, spreading evenly. Top with 1/3 of the onions and 1/2 of the anchovy mixture. Repeat layers. Finish with remaining potatoes and onions.
  3. Bake uncovered on the middle rack until bubbling and nicely browned, about 1 hour. Remove from oven and let stand 10 minutes before serving.
Creamy Anchovy Baked Potatoes
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