Name: Smoked Haddock Dauphinoise Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 1kg Maris Piper or King Edward potatoes, peeled and sliced as thinly as possible; 300ml double cream; 1 tsp thyme leaves, plus extra to serve; 25g parmesan, finely grated; 300g skinless smoked haddock, cut into thin pieces; small knob of butter, for the dish; watercress, to serve

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Introduction

Smoked haddock dauphinoise is a comforting twist on the classic potato gratin, featuring delicate smoked fish baked in creamy thyme-infused potatoes. This dish is rich, flavorful, and perfect for a cozy dinner or special occasion.

The dish is a baked potato gratin served in a black oval casserole dish. It has about two visible layers: the bottom layer consists of pale yellow creamy potatoes, while the top layer is golden brown potato slices with a crispy, slightly charred cheese crust sprinkled with small green herb leaves. A silver spoon rests inside the dish, scooping some of the creamy potatoes beneath the top crust. The casserole dish sits on a natural wooden table next to a folded brown cloth napkin, with a set of gold fork and knife beside it. In the background, there is a glass of water with ice and a lemon wedge, all on a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg Maris Piper or King Edward potatoes, peeled and sliced as thinly as possible
300ml double cream

1 tsp thyme leaves, plus extra to serve
25g parmesan, finely grated

300g skinless smoked haddock, cut into thin pieces
Small knob of butter, for the dish

Watercress, to serve

Instructions

Step 1: Place the sliced potatoes in a pan of cold, salted water and bring to the boil. Once boiling, turn off the heat and drain the potatoes well.
Step 2: Return the potatoes to the pan and pour over the double cream. Add the thyme leaves, two-thirds of the parmesan, and the smoked haddock. Season with salt and pepper, then gently mix to combine.

Step 3: Butter a medium-sized gratin dish and tip in the potato and haddock mixture. Scatter the remaining parmesan evenly over the top.
Step 4: Preheat the oven to 190°C (170°C fan) or gas mark 5. Bake the dish for 30-35 minutes until golden and bubbling around the edges.
Step 5: Allow the dauphinoise to cool for at least 5 minutes before serving. Garnish with extra thyme and freshly ground black pepper. Serve with a dressed watercress salad if desired.

Tips & Variations

For extra depth of flavor, sprinkle a little nutmeg into the cream before mixing with the potatoes.
If you prefer a richer dish, add a handful of grated cheddar alongside the parmesan.
You can substitute smoked haddock with smoked salmon or cooked white fish for a different twist.

Slice the potatoes as thinly as possible to ensure even cooking and a tender texture.

Storage

This dish can be covered and chilled for up to one day before baking. It also freezes well for up to three months; be sure to defrost fully before baking. Leftovers should be stored in an airtight container in the refrigerator and consumed within two days. Reheat gently in the oven to retain the creamy texture.

How to Serve

The dish is a baked gratin served in a black oval dish, featuring multiple layers of thinly sliced golden-brown potatoes with a creamy cheese sauce visible underneath the top layer. The top layer is crispy and browned with a slightly uneven texture, showing some caramelized spots and sprinkled with small fresh green herb leaves. A silver spoon rests inside the dish, partially revealing the creamy, white interior. The dish is placed on a white marbled surface with a brown cloth napkin on the left and a green cloth underneath the silverware on the right. Nearby are two clear glasses, one with a lemon slice and ice, along with gold-colored fork and knife. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dauphinoise up to a day in advance and keep it covered in the fridge. Bake it when you’re ready to serve.

What can I serve with smoked haddock dauphinoise?

A simple dressed watercress salad is traditional and adds a fresh contrast. You could also serve steamed green vegetables or a light cucumber salad alongside.