Nigel Slater’s recipe for smoked mackerel and potato dauphinoise

A creamy, fishy, baked spud treat

Scrub and peel 500g of potatoes – I like to use the waxy, yellow-fleshed varieties for this, but any potato will work – then slice no thicker than a pound coin. Preheat the oven to 190C/gas mark 5.

In a large jug, mix together 300ml of double cream and 200ml of full-cream milk. Add salt, ground black pepper, 1 tbsp of grain mustard and 3 bay leaves. Pull the leaves from a few bushy little sprigs of thyme, enough to give you 1 tbsp of leaves, then roughly chop them and stir them in.

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