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, divided; 300g skinless smoked haddock, cut into thin pieces; Small knob of butter, for the dish; Watercress, to serve

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Introduction

This smoked haddock dauphinoise is a comforting and flavorful twist on the classic French potato dish. Layers of thinly sliced potatoes and creamy smoked haddock create a rich, golden bake that’s perfect for a family dinner or special occasion.

A close-up view of a black oval dish filled with scalloped potatoes featuring three visible layers: the bottom layer is creamy white sauce with visible chunks of potatoes, the middle layer shows thin, pale yellow potato slices stacked evenly, and the top layer is golden brown, crispy potato edges sprinkled with small green herb leaves and black pepper. A shiny silver spoon is scooping into the dish from the bottom left side. The dish rests on a wooden surface partially covered by a brown cloth napkin, with a green tablecloth and a glass of ice water with a lemon slice in the background. 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 into a pan of cold, salted water and bring to a boil. Once boiling, turn off the heat and drain the potatoes well.
Step 2: Return the drained potatoes to the pan. Pour over the double cream, then add the thyme leaves, two-thirds of the parmesan, and the smoked haddock pieces. Season with salt and pepper, then gently mix everything together to combine.
Step 3: Butter a medium-sized gratin dish thoroughly. Transfer the potato mixture into the dish and spread out evenly. Scatter the remaining parmesan over the top.
Step 4: Preheat the oven to 190°C (170°C fan) or gas mark 5. Bake the dauphinoise for 30-35 minutes until the top is golden and bubbling around the edges.
Step 5: Allow the dish to cool for at least 5 minutes before serving. Serve straight from the dish with a fresh dressed watercress salad and sprinkle with extra thyme and freshly ground black pepper if desired.

Tips & Variations

Use a mandoline or sharp knife to slice potatoes evenly and thinly, ensuring they cook uniformly.
For extra flavor, add a finely chopped shallot or a clove of garlic to the cream mixture.
You can substitute smoked haddock with smoked salmon or cooked cod for a milder taste.
If you prefer a richer dish, stir an egg yolk into the cream before mixing with the potatoes and haddock.

Storage

Cover any leftovers and store them in the refrigerator for up to one day. This dish can also be frozen for up to three months; make sure to defrost fully before reheating. To reheat, bake in a preheated oven at 180°C (160°C fan) until warmed through and bubbling.

How to Serve

A black oval dish filled with a golden, baked potato gratin featuring several layers of thinly sliced, creamy yellow potatoes topped with a browned, bubbly cheese crust sprinkled with small green thyme leaves. The top layer is crispy and lightly charred in spots, creating a mix of smooth and rough textures. A silver spoon rests inside the dish, partially scooping some of the soft potatoes. The dish sits on a wooden table paired with a brown cloth napkin, a glass of water with ice and a lemon slice, and gold cutlery are arranged nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the dauphinoise and keep it covered in the fridge for one day before baking. It also freezes well and can be cooked from fully defrosted.

What type of potatoes work best for dauphinoise?

Floury potatoes like Maris Piper or King Edward are ideal because they become tender and creamy when cooked, perfect for a dauphinoise.