Lunch: Turnip, Potato, and Smoked Mackerel Gratin

Recipe by Paul Flynn Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.The French regard rutabaga as animal feed, but the Irish know better and use it in numerous beloved dishes. In this recipe, the root vege

Ingredients

2 cups heavy cream
2/3 cups whole milk
1 garlic clove, crushed and peeled
1 pound Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick rounds
1 pound rutabaga, peeled and sliced into 1/8-inch-thick rounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 freshly grated nutmeg
4 smoked mackerel fillets, broken into pieces

Instructions

Arrange oven rack in middle position and preheat oven to 350 °F. Butter 9-inch-diameter pie plate.
In small heavy saucepan, combine cream, milk, and garlic. Bring to boil over moderately high heat, then remove from heat and set aside.
Layer 1/4 of potatoes in baking dish in concentric circles, overlapping slightly. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg, then pour 1/2 cup cream mixture over. Repeat process using rutabaga instead of potatoes to make second layer.
Scatter mackerel pieces over root vegetables and top with 1/2 cup cream mixture. Make another layer of rutabaga, then final layer of potatoes, topping final layer with remaining 2/3 cup cream mixture.
Bake until potatoes are tender when pierced with knife and top is golden, about 45 to 55 minutes. Let gratin stand 5 minutes before serving.

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