Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.
The French regard rutabaga as animal feed, but the Irish know better and use it in numerous beloved dishes. In this recipe, the root vegetable's sweet starchiness is the perfect foil for smoked mackerel, another ingredient for which the Irish have great respect.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter pie plate.
Step 2
In small heavy saucepan, combine cream, milk, and garlic. Bring to boil over moderately high heat, then remove from heat and set aside.
Step 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.
Step 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.
Step 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.
