Smoked Haddock Dauphinoise Recipe

Introduction

Smoked haddock dauphinoise is a comforting twist on the classic creamy potato bake, enriched with delicate smoked haddock and fragrant thyme. This dish is perfect for a cozy dinner and pairs beautifully with a fresh watercress salad.

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

1. Step 1: Put the sliced potatoes in a pan of cold, salted water and bring to the boil, then immediately turn off the heat. Drain the potatoes well.
2. Step 2: Return the potatoes to the pan and pour over the double cream. Add the thyme leaves, two-thirds of the parmesan, and the smoked haddock. Season with salt and pepper, then gently mix everything together.
3. Step 3: Butter a medium-sized gratin dish, then tip in the potato and haddock mixture. Sprinkle the remaining parmesan evenly over the top.
4. Step 4: Preheat the oven to 190°C (170°C fan)/Gas mark 5. Bake the dish for 30–35 minutes until golden and bubbling around the edges.
5. Step 5: Let the dauphinoise cool for at least 5 minutes before serving. Scatter with extra thyme and freshly ground black pepper. Serve with a dressed watercress salad if desired.

Tips & Variations

• For a richer flavor, try mixing in a little grated Gruyère cheese with the parmesan.
• If you prefer a milder smoked fish taste, soak the haddock in milk for 30 minutes before adding.
• Use a mandoline to slice the potatoes evenly and thinly for best texture.
• This dish can be made a day ahead and stored in the fridge before baking to deepen the flavors.

Storage

Cover any leftover dauphinoise and keep it chilled in the refrigerator for up to one day. It can also be frozen for up to three months; make sure to defrost fully before reheating or baking again. To reheat, warm in the oven at a moderate temperature until heated through and bubbling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of smoked fish?

Yes, you can substitute smoked haddock with smoked cod or smoked trout. Just ensure it is skinless and cut into thin pieces for even cooking.

Is it necessary to boil the potatoes first?

Parboiling the potatoes helps them cook evenly and absorb the cream and flavors better, resulting in a tender and creamy dauphinoise.

Smoked Haddock Dauphinoise Recipe

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★★★★★

4.9 from 93 reviews

• Author: Ethan
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

A creamy and flavorful smoked haddock dauphinoise, combining thinly sliced potatoes and smoked haddock baked in a rich thyme-infused double cream sauce topped with Parmesan cheese. This comforting French-inspired dish is perfect as a satisfying main course, served alongside a fresh watercress salad for balance.

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Ingredients

Scale 1x2x3x

Potatoes

• 1kg Maris Piper or King Edward potatoes, peeled and sliced as thinly as possible

Dauphinoise Mixture

• 300ml double cream
• 1 tsp thyme leaves, plus extra to serve
• 25g Parmesan cheese, finely grated (divided use)
• 300g skinless smoked haddock, cut into thin pieces
• Salt and freshly ground black pepper, to taste

For Baking

• Small knob of butter, for greasing the dish

To Serve

• Watercress, dressed, for serving

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Instructions

1. Prepare Potatoes: Place the thinly sliced potatoes in a pan of cold, salted water and bring to the boil. Once boiling, turn off the heat and drain the potatoes well to remove excess water.
2. 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 thin pieces of smoked haddock. Season with salt and freshly ground black pepper. Gently mix all ingredients together to combine without breaking the potatoes.
3. Prepare Baking Dish: Butter a medium-sized gratin or ovenproof dish generously to prevent sticking. Transfer the potato, cream, and haddock mixture into the dish, spreading evenly.
4. Add Cheese Topping: Sprinkle the remaining Parmesan evenly over the top of the mixture to create a golden crust during baking.
5. Chill or Freeze (Optional): The prepared dish can be covered and kept chilled in the refrigerator for up to one day, or frozen for up to three months. If frozen, ensure it is fully defrosted before baking.
6. Bake Dauphinoise: Preheat the oven to 190°C (170°C fan)/Gas mark 5. Place the baking dish in the oven and cook for 30 to 35 minutes until the top is golden brown and the mixture is bubbling around the edges.
7. Rest and Serve: Remove from the oven and allow the dish to cool for at least 5 minutes. Serve directly from the dish, garnished with extra thyme leaves and freshly ground black pepper, accompanied by a dressed watercress salad for a fresh contrast.

Notes

• Slicing potatoes as thinly as possible helps ensure they cook evenly and absorb the creamy sauce better.
• You can substitute double cream with crème fraîche or a mixture of cream and milk for a lighter version.
• Ensure the smoked haddock is skinless to provide a smooth texture in the dish.
• The dish can be prepared in advance, making it ideal for entertaining or busy days.
• Use a good quality Parmesan for a richer topping flavor.
• For an extra herbaceous note, add a sprinkle of fresh parsley when serving if desired.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French

Keywords: smoked haddock, dauphinoise, potatoes, creamy bake, thyme, Parmesan, French recipe, comfort food, oven baked, seafood gratin