Potato and Smoked Mackerel Dauphinoise

A variation on the classic French pommes dauphinoise. You might need some salad leaves, perhaps arugula or baby spinach, to wipe up the mustardy, smoky cream from your plate.


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  • Servings: 4

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  • 1 pound large new potatoes, peeled and sliced 1/8 inch thick
  • 1/2 pound smoked mackerel or smoked trout fillets, skinned, flesh broken into large pieces
  • 2 bay leaves
  • 2 cups heavy cream
  • 1 tablespoon grainy mustard
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 375°. In an 8-by-10-inch gratin dish, gently toss the potatoes with the mackerel and bay leaves. In a bowl, mix the cream with the mustard and season with salt and pepper. Pour the cream over the potatoes and bake for about 1 hour, or until the cream has thickened and the potatoes are golden and tender. Discard the bay leaves before serving.

Suggested Pairing

A not-too-fruity, slightly assertive white, such as an Alsace Pinot Blanc, balances the pungent, smoky flavors of the mackerel.

Contributed By Published September 2002

465178 recipes/potato-and-smoked-mackerel-dauphinoise 2013-12-06T23:42:59+00:00 Nigel Slater roasting|dinner-party|french|casseroles-and-gratins|4 september-2002,smoked mackerel,french food,seafood recipe,smoky cream sauce,pommes dauphinoise,nigel slater recipes,potato-and-smoked-mackerel-dauphinoise 465178

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