Description
This smoked haddock dauphinoise is a comforting, creamy potato dish layered with delicate smoked haddock, rich double cream, thyme, and parmesan cheese. Baked until golden and bubbling, it offers a delicious twist on the classic dauphinoise, perfect for a satisfying dinner served alongside a fresh watercress salad.
Ingredients
Scale
Main 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
- Prepare the Potatoes: Place the thinly sliced potatoes into a pan of cold, salted water. Bring the water to a boil, then immediately turn off the heat. Drain the potatoes well to remove excess water.
- Combine Ingredients: Return the drained potatoes to the pan and pour over the double cream. Add the thyme leaves, two-thirds of the grated parmesan, and the smoked haddock pieces. Season with salt and pepper, then gently mix everything together to combine without breaking the potatoes or haddock.
- Prepare the Baking Dish: Butter a medium-sized gratin dish thoroughly to prevent sticking. Transfer the potato and haddock mixture into the dish, spreading it evenly. Sprinkle the remaining parmesan evenly over the top.
- Storage Option: You can cover and chill the dish for up to a day before cooking, or freeze it for up to three months. If frozen, make sure to defrost fully before baking for even cooking.
- Bake the Dauphinoise: Preheat your oven to 190°C (170°C fan/gas mark 5). Bake the gratin uncovered for 30-35 minutes until the top is golden brown and the mixture is bubbling around the edges.
- Serve: Allow the dauphinoise to cool for at least 5 minutes before serving. Garnish with extra thyme leaves and freshly ground black pepper. Serve it straight from the dish with a side of dressed watercress salad for a fresh, peppery contrast.
Notes
- The potatoes should be sliced as thinly as possible to ensure even cooking and a tender texture.
- If you prefer a stronger cheesy flavor, increase the parmesan quantity slightly.
- You can substitute watercress with rocket or spinach for the salad if desired.
- Ensure the smoked haddock is skinless to avoid chewy bits in the dish.
- For a lighter version, use single cream instead of double cream, but the dish will be less rich.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: smoked haddock dauphinoise, creamy potato bake, fish gratin, British comfort food, baked fish potato dish
