Recipes Potato and Smoked Mackerel Dauphinoise 4.0 (4,072) Add your rating & review 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. By Nigel Slater Nigel Slater Nigel Slater, food journalist and author of 18 bestselling cookbooks and two autobiographies. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 1 hrs 10 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print