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Potato and Smoked Mackerel Dauphinoise

  • ACTIVE: 10 MIN

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.

  1. 1 pound large new potatoes, peeled and sliced 1/8 inch thick
  2. 1/2 pound smoked mackerel or smoked trout fillets, skinned, flesh broken into large pieces
  3. 2 bay leaves
  4. 2 cups heavy cream
  5. 1 tablespoon grainy mustard
  6. Salt and freshly ground pepper
  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.