Smoked Haddock Dauphinoise Recipe

Preheat the oven to 180°C (350°F).

Place the smoked haddock fillets in a large pan of cold water and bring to a simmer. Cook for 5 minutes, then remove from the heat and drain. Flake the haddock into large chunks, discarding any skin and bones.

In a separate pan, melt the butter over medium heat. Add the sliced onion and minced garlic, sauté until softened.

Layer half of the sliced potatoes in a greased ovenproof dish. Top with half of the flaked smoked haddock, followed by half of the sautéed onions and garlic. Season with salt and pepper. Repeat with the remaining potatoes, haddock, and onion mixture.

In a saucepan, heat the double cream and milk until hot but not boiling. Pour the hot cream mixture over the potatoes and haddock.

Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender.

Garnish with fresh parsley and serve hot.