Smoked Fish and Potato Gratin
A comforting and flavorful gratin featuring flaky smoked fish (like mackerel or haddock) layered with thinly sliced potatoes, leeks, and a creamy dill sauce, baked until golden and bubbly.
🧂 Ingredients
- 400 g Smoked mackerel fillets(skin removed, flaked)
- 1 kg Potatoes(peeled and thinly sliced (about 1/8 inch thick))
- 2 large Leeks(white and light green parts only, thinly sliced and washed)
- 50 g Butter
- 50 g All-purpose flour
- 600 ml Milk(warmed)
- 3 tbsp Fresh dill(chopped)
- 1 tsp Dijon mustard
- 0.5 tsp Salt(or to taste)
- 0.25 tsp White pepper(or to taste)
- 100 g Gruyère cheese(grated (optional, for topping))
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish.
💡 Tip: Ensuring the dish is buttered prevents sticking. - 2
In a large saucepan, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes, stirring occasionally.
⏱️ 7 minutes💡 Tip: Washing the leeks thoroughly is important to remove any grit. - 3
Sprinkle the flour over the leeks and cook, stirring constantly, for 1 minute to form a roux.
⏱️ 1 minute💡 Tip: Cooking the flour for a minute removes the raw flour taste. - 4
Gradually whisk in the warm milk until the sauce is smooth and thickened. Bring to a gentle simmer and cook for 2-3 minutes, stirring.
⏱️ 3 minutes💡 Tip: Warming the milk helps to prevent lumps. - 5
Remove from heat. Stir in the chopped dill, Dijon mustard, salt, and white pepper. Taste and adjust seasoning if necessary.
💡 Tip: Adding dill off the heat preserves its fresh flavor. - 6
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the flaked smoked fish and half of the leek sauce.
💡 Tip: Overlapping the potato slices slightly ensures even coverage. - 7
Repeat the layers with the remaining potatoes, smoked fish, and sauce.
💡 Tip: Ensure the top layer of potatoes is well covered with sauce. - 8
If using, sprinkle the grated Gruyère cheese evenly over the top.
💡 Tip: A cheese topping adds a lovely golden crust. - 9
Cover the dish loosely with aluminum foil. Bake for 30 minutes.
⏱️ 30 minutes - 10
Remove the foil and bake for another 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
⏱️ 25 minutes💡 Tip: Baking uncovered allows the top to brown and crisp up. - 11
Let the gratin rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 minutes💡 Tip: Resting allows the gratin to set, making it easier to serve.
💡 Pro Tips
- ✓Other smoked fish like trout or salmon can be used. Ensure they are good quality and not overly salty.
- ✓If you don't have Gruyère, a sharp cheddar or even a mild Irish cheese like Cashel Blue can be used.
- ✓For a richer sauce, you can add a splash of cream along with the milk.
🔄 Variations
- Add a layer of blanched spinach or kale between the fish and potato layers.
- Incorporate a pinch of nutmeg into the sauce for a subtle warmth.