A potato gratin with dill and gravadlax, layered and baked, this very easy recipe is a good post-Christmas dish. You could also make it with smoked salmon

  • Prep:20 mins
    Cook:1 hrs 20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 520
  • fat 37g
  • saturates 21g
  • carbs 28g
  • sugars 4g
  • fibre 2g
  • protein 17g
  • salt 1.1g


  • 425ml double cream
  • 150ml soured cream
  • 100ml full-fat milk
  • 1.2kg potatoes (I like Maris Piper), peeled and finely sliced
  • butter, for greasing
  • 400g gravadlax
  • 15g bunch dill, chopped (leaves only)
  • green salad with a sharp dressing, to serve


  1. Heat oven to 180C/160 fan/gas 4. In a large saucepan, mix together the creams and the milk, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time.

  2. Season well and spoon one-third of the potatoes into a greased deep dish. Put half the gravadlax and dill on top, then add another one-third of the potatoes, then the rest of the gravadlax and dill. Finish with a final layer of potatoes.

  3. Bake for 1 hr 10 mins or until the vegetables are completely tender. You may need to cover the top with foil after 1 hr to stop it becoming too dark. Serve with a green salad with a sharp dressing (the laxpudding will benefit from something clean to contrast with the richness of this dish).

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