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Preheat your oven to 400 degrees.
Grease a casserole or baking dish with oil.
Quarter the little waxed potatoes and place them in the dish.
Sprinkle the potatoes with salt.
Add the finely chopped rosemary, finely sliced onions, garlic, anchovy, and black pepper to the potatoes.
Tuck in some fresh bay leaves among the ingredients.
Pour cream over the mixture and cover the dish.
Bake in the preheated oven for about 20 minutes.
After 20 minutes, uncover the dish and dot the top with a little butter.
Return the dish to the oven and bake for an additional 25 minutes, or until the potatoes are golden and bubbly.
Allow the dish to sit for a couple of minutes to let the potatoes absorb any excess cream.
Before serving, sprinkle some parsley on top.