Potato and sardine au gratin

In cookery jargon the words “au gratin” refer to a culinary technique in which a dish is covered with a topping of breadcrumbs and butter or grated cheese or both. It is then baked in an oven or placed under a hot grill to form a brown crust.

Sardines are used in this recipe, but they can be substituted by any other type of cooked fish. You may also use soy sauce instead of Worcestershire sauce.

Ingredients
1 large onion
4 medium-size tomatoes
2 large carrots
2 cups grated cheese
2½ tbsp butter/margarine 2 tbsp wheat flour
2 cups milk
2 cups milk
2 tins sardines
1 clove garlic
2 tsp Worcestershire sauce
7 medium-size potatoes
2 cups dry breadcrumbs 1½ tsp salt

You will need
An oven-proof dish

1. Put the tomatoes in a pan of hot water for a few minutes. Cool and carefully peel off the skins. Slice into medium-size slices and put aside. Cut the onion into quarters and grate on the biggest holes of the grater and the garlic on the smallest holes. Peel and slice the potatoes and carrots into medium-size slices.
2. Put the potatoes and carrots in a saucepan with just enough water to cover them and 1 tsp of salt. Boil until just done, do not over-cook. Strain cover and put aside.
3. Meanwhile, heat 2 tbsp butter or margarine and sauté (fry stirring briskly) the onion and garlic for about 1 minute.
4. Add the flour and cook stirring for 1 minute. Remove from the heat and gradually pour in the milk stirring to mix well. Return the pan to the heat and continue stirring until the sauce is smooth and fairly thick. Should any lumps form, strain the sauce into another pan and cook stirring all the time until the sauce starts boiling.
5. Remove the sauce from the heat and add the remaining ½ tsp of salt, the Worcestershire or soy sauce and 1 cup of grated cheese. Stir well and return the sauce to medium heat. Cook stirring until the cheese has melted and the sauce is smooth and thick.
6. Heat the oven at 180C/350F/gas mark 4. Lightly grease the oven-proof dish with the remaining ½ tbsp of butter or margarine. Put the slices of potato, carrots and the sardines from one of the tins only in the oven proof dish. Pour over the cheese sauce. Mix the breadcrumbs with the remaining cup of cheese and sprinkle on top. When the oven has heated up, bake for 15 minutes or until golden.
7. Remove the dish from the oven and decorate the top with tomatoes and sardines from the remaining tin of sardines and bake for a further 15 minutes. Serve hot with a fresh vegetable salad.