POTATO & MACKEREL DAUPHINOISE

This comforting recipe is from Nigel Slater and is a surefire winner on a wintery day.

POTATO & MACKEREL DAUPHINOISE nigel slater

POTATO & MACKEREL DAUPHINOISE

Ingredients: serves 4

450g waxy potatoes, scraped

225g smoked mackerel fillets

2 bay leaves

300ml double cream

200ml full cream milk

1tbsp grain mustard

How to prepare

Slice the potatoes lengthways, about as thick as one pound coins. Put them in a shallow baking dish about 30cm in diametre. Break the mackerel fillets into large, bite sized pieces and toss them gently with the potatoes. Try not to break up the fish too much. Tuck in the bay leaves.

Mix together the cream, milk, mustard, salt and pepper, then pour it over the potatoes. Bake in an oven preheated to 190c for about one hour, till the cream is bubbling and the potatoes are knife tender. Serve with green beans.

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Nigel Slater Potato and Mackerel Dauphinoise. CountryWives online magazine for women