Baltic Herring and Potato Gratin

About This Recipe

This gratin reflects Poland's northern Baltic coast food traditions, where herring has been a dietary staple for centuries, both salted and pickled for preservation through long winters. Thinly sliced potatoes are layered with pieces of pickled herring and a generous amount of fresh dill, then baked under a light cream sauce until the potatoes turn tender and the top browns slightly — a warm, baked counterpart to the more familiar cold herring salads found at Polish holiday tables. The technique depends on balancing the herring's briny sharpness against the richness of the cream, which is why the fish is used in modest amounts rather than as the dominant ingredient, letting it season the dish throughout rather than overwhelm it. Fresh dill, added generously both in the layers and as a finishing garnish, ties the whole dish to its coastal Polish roots. It's a dish that shows a different side of Poland's relationship with pickled herring — instead of the cold, vinegar-forward preparations common at Wigilia (Christmas Eve dinner), this version turns the same beloved ingredient into a warm, comforting baked casserole.

Ingredients

Serves 5

• 1 kgpotatoes(peeled, thinly sliced)
• 200 gpickled herring(drained, cut into pieces)
• 1onion(thinly sliced)
• 3 tbspbutter(divided)
• 1.5 cupsheavy cream
• 0.5 cupmilk
• 0.25 tspwhite pepper
• 0.5 cupfresh dill(chopped, divided)
• 0.33 cupbreadcrumbs

Instructions

1. 1

   Cook the onion

   Melt 2 tbsp butter in a pan over medium heat, cook onion until soft and golden, about 8 minutes.

2. 2

   Layer the gratin

   Butter a baking dish. Layer a third of the potatoes, then half the onion, herring and dill. Repeat, finishing with a potato layer on top.

   Slice potatoes evenly thin so the whole gratin cooks through at the same rate.

3. 3

   Add the cream

   Whisk cream, milk and white pepper together, pour evenly over the layered dish.

4. 4

   Bake covered

   Cover with foil and bake at 190°C (375°F) for 30 minutes.

5. 5

   Finish uncovered

   Remove foil, scatter breadcrumbs and dot with remaining butter. Bake uncovered 15-20 more minutes until golden and bubbling.

6. 6

   Serve

   Rest 10 minutes, scatter with remaining dill, and serve hot.

Variations

• •

  Add grated cheese to the top layer before the final bake for a richer crust.

• •

  Use smoked fish instead of pickled herring for a different, smokier flavor profile.

• •

  Add sautéed leeks in place of onion for a milder, sweeter base flavor.

Storage

Refrigerate up to 3 days. Reheat covered in a 160°C oven until warmed through, since the cream sauce can separate slightly if microwaved.

Frequently Asked Questions