Potato and Smoked Mackerel Dauphinoise

• 1 pound large new potatoes, peeled and sliced 1/8 inch thick
• 1/2 pound smoked mackerel or smoked trout fillets, skinned, flesh broken into large pieces
• 2 bay leaves
• 2 cups heavy cream
• 1 tablespoon grainy mustard
• Salt and freshly ground pepper

1. Preheat the oven to 375.
2. In an 8-by-10-inch gratin dish, gently toss the potatoes with the mackerel and bay leaves.
3. In a bowl, mix the cream with the mustard and season with salt and pepper.
4. Pour the cream over the potatoes and bake for about 1 hour, or until the cream has thickened and the potatoes are golden and tender.
5. Discard the bay leaves before serving.

new potatoes, mackerel, bay leaves, heavy cream, grainy mustard, salt

Taken from www.foodandwine.com/recipes/potato-and-smoked-mackerel-dauphinoise (may not work)