Peal the potato and shred it. (Don’t rinse the potato or put it in water, as that will rinse of the starch that makes the dish creamy.) Peal the onion and shred. Cut the anchovy to small pieces. (Keep the liquid.)

Butter a roasting tin. Put the potato, onion and anchovy in layers. Finish with a layer potato.

Pour the liquid from the anchovy and the cream over the potato. (If your anchovy tin doesn’t have extra liquid, remember to add salt to your potato layers.) Sprinkle with the bread crumbs.

Bake in the middle of your oven for about an hour, 200°C, until the potato is soft.