Layered potatoes and pickled herring baked in a creamy dill sauce — a Polish coastal take on a classic potato bake.
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.
Serves 5
Melt 2 tbsp butter in a pan over medium heat, cook onion until soft and golden, about 8 minutes.
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.
Whisk cream, milk and white pepper together, pour evenly over the layered dish.
Cover with foil and bake at 190°C (375°F) for 30 minutes.
Remove foil, scatter breadcrumbs and dot with remaining butter. Bake uncovered 15-20 more minutes until golden and bubbling.
Rest 10 minutes, scatter with remaining dill, and serve hot.
Rinse the pickled herring briefly if it tastes overly sharp before layering it into the gratin.
Cut potatoes to an even thin thickness with a mandoline for consistent cooking.
Let the gratin rest before serving so the cream sauce sets and holds its shape when sliced.
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.
Refrigerate up to 3 days. Reheat covered in a 160°C oven until warmed through, since the cream sauce can separate slightly if microwaved.
Herring has been central to Polish coastal food culture since medieval Baltic trade routes made salted and pickled fish an essential way to preserve protein through long winters. While cold pickled herring remains the more iconic preparation, especially at Wigilia (Christmas Eve dinner), warm baked dishes incorporating pickled herring reflect a broader regional tradition of using the preserved fish in cooked casseroles as well.
Yes, though the flavor will be milder and less tangy — you may want to add a splash of vinegar or lemon juice to the cream sauce to approximate some of the brightness pickled herring provides.
This usually means too much herring was used relative to the potatoes, or the herring wasn't drained well — rinse pickled herring briefly under cold water if it seems particularly strong before layering.
Yes — assemble it a day ahead and refrigerate unbaked, then bake straight from the fridge, adding about 10 extra minutes to the covered baking time.
Per serving (300g / 10.6 oz) · 5 servings total
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