Name: Turnip, Potato, and Smoked Mackerel Gratin
Yield: Makes 4 servings
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

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 vegetable's sweet starchiness is the perfect foil for smoked mackerel, another ingredient for which the Irish have great respect.

Recipe notes

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