French Potato Cake

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!

Watch Video Instructions on Lyukum Cooking Lab Facebook Page

Step 1. Boiling Potatoes for Potato Cake
Step 2. Slicing and Cooking Fennel, Onions, Parsley, Garlic
Step 3. Finishing Potato Cake
Step 4. Serving Potato Cake with Caramelized Fennel and Smoked Cod

Fresh cod from Iceland
Fresh cod from Iceland

Alaskan Cod
Alaskan Cod

Potato Galette with Smoked Cod and Caramelized Fennel

Prep Time15 mins
Cook Time30 mins
Total Time1 hr 5 mins
Course: Appetizer, Main Dish
Cuisine: French
Keyword: Cameron's stovetop smoker, fennel, fish, pie, potato, recipe, seafood
Servings: 4 portions

Ingredients

for boiled potatoes

  • 1 lb potatoes Russet
  • 1 each bay leaf
  • 1 tsp salt
  • 4 each black pepper cracked
  • 1 tbsp duck fat

for smoked fish

  • 1 lb cod fillet
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • 1 tsp olive oil to spray

for potato cake toppings

  • 1/2 each fennel fresh, sliced
  • 1/2 each onion fresh, sliced
  • 2 cloves garlic fresh, chopped
  • 4 tbsp parsley fresh, chopped

Instructions

to boil potatoes

  • 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!
    Gâteau de pommes de terre | Potato Cake with Smoked Cod and Caramelized Fennel
Gâteau de pommes de terre | Potato Cake with Smoked Cod and Caramelized Fennel
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