Grab a few ingredients for these easy potato bakes - ready in around half an hour!
- Preheat oven to 210C. Wash potatoes, then, using a mandolin or knife, cut into julienne (matchsticks). Peel, halve and thinly slice onions. Drain anchovies and tuna, then finely chop anchovies.
- Melt butter in a large frying pan over medium heat. Add onions and cook, stirring, for 5 minutes or until softened. Add anchovies, then strip leaves from thyme and zest lemon into pan. Reserve lemon. Cook, stirring, for 2 minutes or until anchovies are dissolved. Add potatoes and cook, turning occasionally, for 3 minutes or until slightly softened. Add cream and toss to combine.
- Grease 6 x 310ml (1 1/4-cup) ovenproof dishes. Divide half the potato mixture among dishes, top with tuna, then remaining potato mixture. Tear the leaves from parsley, finely chop, then combine with breadcrumbs in a bowl. Scatter over potato mixture. Bake for 25 minutes or until tops are golden.
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