Turnip, Potato, And Smoked Mackerel Gratin – a delicious recipe with heavy cream, milk, garlic, potatoes, rounds, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Arrange oven rack in middle position and preheat oven to 350u00b0F. Butter 9-inch-diameter pie plate.
2
In small heavy saucepan, combine cream, milk, and garlic. Bring to boil over moderately high heat, then remove from heat and set aside.
3
Layer 1/4 of potatoes in baking dish in concentric circles, overlapping slightly. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg, then pour 1/2 cup cream mixture over. Repeat process using rutabaga instead of potatoes to make second layer.
4
Scatter mackerel pieces over root vegetables and top with 1/2 cup cream mixture. Make another layer of rutabaga, then final layer of potatoes, topping final layer with remaining 2/3 cup cream mixture.
5
Bake until potatoes are tender when pierced with knife and top is golden, about 45 to 55 minutes. Let gratin stand 5 minutes before serving.
560
kcal
Calories
44
g
Fat
33
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups heavy cream, 2/3 cups whole milk, 1 garlic clove, crushed and peeled, 1 pound Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick rounds, and more.
Yes, Turnip, Potato, And Smoked Mackerel Gratin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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