Description
A creamy and comforting smoked haddock dauphinoise that combines thinly sliced potatoes with smoked haddock in a rich thyme-infused double cream, topped with parmesan and baked to golden perfection. Ideal for a warming dinner served with a fresh watercress salad.
Ingredients
Scale
Potato Base
- 1kg Maris Piper or King Edward potatoes, peeled and sliced as thinly as possible
Cream Mixture
- 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
To Serve
- Watercress, to serve
Instructions
- Prepare the potatoes: Place the thinly sliced potatoes in a pan of cold, salted water and bring it to a boil. Once boiling, turn off the heat and drain the potatoes thoroughly to remove excess water.
- Mix the ingredients: Return the drained potatoes to the pan, pour in the double cream, add thyme leaves, two-thirds of the parmesan, and the smoked haddock pieces. Season with salt and pepper, then gently stir to combine evenly without breaking the potato slices.
- Arrange in dish: Butter a medium-sized gratin dish and tip the potato and haddock mixture into it. Sprinkle the remaining parmesan over the top to create a golden crust during baking.
- Store if needed: This mixture can be covered and kept chilled for up to one day or frozen for up to three months. If frozen, be sure to defrost fully before cooking.
- Bake: Preheat your 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.
- Rest and serve: Allow the dish to cool for at least 5 minutes after baking. Serve hot straight from the dish, accompanied by a dressed watercress salad. Garnish with extra thyme leaves and freshly ground black pepper for added flavor.
Notes
- Select waxy potatoes like Maris Piper or King Edward for the best texture in dauphinoise dishes.
- Make sure to slice potatoes as thinly as possible for even cooking and cream absorption.
- Smoked haddock adds a rich, savory flavor complementing the creamy sauce perfectly.
- You can prepare the dish in advance and refrigerate or freeze to save time on busy days.
- Allow the dish to rest after baking so the sauce sets slightly for easier serving.
- Watercress salad provides a peppery, fresh contrast to the rich creamy dauphinoise.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: smoked haddock dauphinoise, baked potato gratin with fish, creamy potato bake, thyme and parmesan dauphinoise, British fish recipes
