Extremely rainy and cold “spring” day inspired me to this creamy, warming up dish. Personally I prefer to use firm potatoes in gratins. Mushy, super soft potatoes are not for me. Creamy sauce, firm thin potatoes and pieces of smoked mackerel or salmon, go really good together.
Ingredients aka your shopping list
- 400 g thinly sliced firm potatoes (they have to be really thin to cook through (~3 mm), otherwise you should cook them first for few minutes in cream and milk mixture)
- 1 mackerel (around 180 g boneless mackerel pieces)
- 400 ml double cream
- 100 ml milk
- 1 tbsp grainy mustard
- 2 bay leaves
- pinchof nutmeg
- salt & pepper
- butter to grease gratin
Preheat oven to 190 C. Grease gratin dish with butter and layer seasoned potatoes (salt, pinch of nutmeg) inside the dish together with pieces of smoked mackerel. Season with pepper and add bay leaves. Gently heat up double cream and milk until almost boiling, then quickly dissolve mustard in liquid and pour it over the potatoes. Distribute mixture all around potatoes and bake in the oven for 80 min or until potatoes are tender and cream sauce thickened.
Serve with rucola or any other salad , but I think that sharp taste of rucola goes really good with creamy subtle potatoes.