Gratin Dauphinois is known much better than Gâteau de Pommes de Terre, isn’t it? Gratin Dauphinois (aka potato gratiné in the U.S.) is made with thinly sliced layered potatoes and cream in a buttered dish rubbed with garlic. For the cake, potatoes are sliced thick and boiled first. Then, potato slices are mixed with some duck fat and smashed in the skillet to be cooked for the second time as a cake with golden brown and crispy crust. Traditionally, this French potato cake is served with nothing but chopped fresh garlic and parsley on top. So, feel free to omit fennel and smoked fish. But they are so good together!
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Wash and peel potatoes. Slice them 1/4" thick. Place sliced potatoes in a pot and add enough cold water to cover them. Season with salt, add bay leaf and cracked pepper corns, cover with a lid, and place over high heat.
When water starts boiling, reduce the heat to low, set timer for 18 minutes, and simmer potatoes until cooked.
Discard spices and strain water. Let potatoes cool until they stop steaming. Taste one and adjust the seasoning if needed. Add duck fat and gently shake the pot. Make sure all potato slices are coated with fat.
to smoke cod fillet
While the potatoes are boiling, smoke the cod fillet. Prepare Cameron's stovetop smoker. Place 1 tbsp of alder smoking chips on the bottom, place a dripping tray on top of them, and a smoking rack inside the tray.
Lightly spray the fish fillet with olive oil to protect the fish from overdrying. Season it with salt and pepper and place on the smoking rack.
Tightly close the lid and smoke over high heat for 10 minutes. Make sure the burner is right under the pile of chips. After 10 minutes, turn the heat off. Do not open the lid. Keep the fish inside the closed smoker for another 15 minutes. It'll continue cooking with leftover heat.
for potato cake serving
Wash and chop parsley. Pell and chop garlic. Slice onions and fennel and slowly caramelize them over medium heat. When soft and golden, add parsley and garlic to combine with onions and fennel and turn the heat of.
To make a potato cake, you need an oven proof skillet 5-6" D. Transfer potato slices coated with duck fat into the skillet and smash them down with a spatula to form a cake.
Place the skillet over high heat and caramelize the bottom of the cake. Preheat broil with the rack on the top level, as close to the heating elements as possible.
When the bottom of the cake is brown and crispy, place the skillet under the broil.
Cover the skillet with a small cutting board, hold board and skillet together ﬁrmly and invert skillet. Slide the cake from the board into the serving plate. Isn't it beautiful!?
Top it with caramelized fennel and onions and arrange pieces of smoked cod on top. Serve and enjoy!