Ingredients450g waxy potatoes eg charlotte
200mls full-cream milk
300mls double cream
200g smoked mackerel
a bay leaf
tbls wholegrain mustard
MethodScrub and slice the potatoes lengthways. They should be as thick as a pound coin.
Arrange in a shallow oven-proof dish.
Tear up the smoked mackerel and tuck into the potatoes.
Mix up the milk, double cream and mustard.
Season to taste then pour over the potatoes and mackerel.
Tuck in the bay leaf and pop into the oven 190 degrees/gas mark 5 for about 45mins to an hour until the top is browned and bubbling and the potatoes are knife-tender.
Serve with a green salad.