gourmet traveller potato recipes

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15 Fancy Potato Recipes to Serve With Dinner

Corey Williams is a food writer for MyRecipes and Allrecipes. She has a decade of journalism experience.

With just a little finagling, you can turn a sack of basic potatoes into the classiest dish on the dinner table. Indulge in one of our best fancy potato recipes for your next special occasion. From rich and creamy gratins and casseroles to roasted spuds to pair with your favorite steak, the recipes in this collection of fancy potatoes are sure to impress your most refined dinner guests.

Fancy Crusted Rosemary Scalloped Potatoes

Thinly sliced potatoes are layered around a baking dish to make gorgeous, scalloped edges for this creamy casserole with Béchamel sauce and fresh rosemary.

• Our Best Scalloped Potato Recipes

Classy Chanterelle Mushrooms and Potatoes

Baby Dutch yellow potatoes seasoned with sage, Dijon mustard, and thyme pair perfectly with chanterelle mushrooms cooked in dry white wine.

Steakhouse Potatoes Romanoff

Chef John , who got this recipe from Chef John Schenk of Striphouse in Las Vegas , says this special potato gratin is the "soulmate of steak" and is perfect for large holiday gatherings.

• Chef John's Best Steak Recipes

Chantilly Potatoes

You need just five ingredients to make this decadent potato side dish: butter, mashed potatoes, heavy cream, Swiss cheese, and salt and pepper.

Creamy Au Gratin Potatoes

This top-rated recipe has more than 5,000 rave reviews from the Allrecipes community. "Creamy, saucy and delicately flavored potatoes which are the perfect accompaniment to more robustly seasoned meats," says reviewer naples34102.

"Special" Roasted Potatoes

"The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid," says Chef John . "The potatoes not only absorb flavor and salt, but more importantly the surface of the potato cooks, which is what forms the great crunchy texture in the oven."

Chef John's Cottage Fries

Skip the French fries and serve these delicious potato rounds with your next hearty meal. Beautifully seasoned with herbes de provence, cayenne pepper, and salt and pepper, they'll pair with just about anything.

• Chef John's Best Potato Side Dishes

Poutine Style Scalloped Potatoes

Beef gravy gives these traditional scalloped potatoes meaty flavor and a velvety smooth texture. Recipe creator cookingforseven recommends serving as a side dish with burgers.

Fabienne's Hasselback Potatoes

These stunning hasselback spuds have crispy edges and centers "as creamy as mashed potatoes," according to recipe creator Fabienne Rieson , who says you can season them overnight for extra rich flavor.

Mascarpone Mashed Potatoes

Mascarpone cheese adds luscious decadence to these basic mashed potatoes. If you don't have mascarpone on hand, reviewer mickdee suggests using sour cream instead.

• What Is Mascarpone?

Fondant Potatoes

Potatoes don't get much fancier than this old-fashioned recipe. "The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing," says Chef John .

Roasted Parmesan Rosemary Potatoes

These simply seasoned, 5-ingredient roasted potatoes will quickly become a staple in your side dish rotation. Not only are they delicious, they smell absolutely amazing.

Old Irish Scalloped Potatoes

This old-fashioned family recipe is easy to make quickly with just four ingredients you probably already have on hand: potatoes, butter, half-and-half, and salt and pepper.

Pommes Anna with Gruyere

How gorgeous is this magazine-worthy French side dish, featuring thinly sliced Yukon gold potatoes layered with Gruyere cheese and golden sauteed onions?

Instant Pot Garlic Roasted Melting Potatoes

Use your Instant Pot to make these impressive melting potatoes. Crispy, creamy, and garlic-infused, this quick and easy side dish is perfect for any occasion.

• Easy Instant Pot Potato Recipes

More Inspiration

Hungry for more? Try one of our favorite Fancy Dinners Ready in 30 Minutes or Fancy Casseroles for the Whole Family .

• Filet Mignon with Rich Balsamic Glaze
• Crab-Stuffed Lobster Tail
• Manicotti Italian Casserole

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Roasted Gourmet Potatoes

I see these Roasted Gourmet Potatoes as the grown up version of french fries.  They are a little more sophisticated looking than french fries with more flavor overall.  But they are still really quick and easy enough to make on a weeknight.  And you can dip them in ketchup or a fancied-up spicy or truffle mayonnaise, if you’d like!

Making the Potatoes

Roasted Gourmet Potatoes are simple to make for a weeknight family meal or even for a crowd (as long as you have the space in your oven).  Start by scrubbing and rinsing the potatoes.  Cut them into even sizes, as big or small as you like.  I usually try to keep them in about 1 inch chunks so that they won’t take too long to cook.  Then toss the potatoes and onions with oil.  Once they are evenly coated with oil, sprinkle on the remaining seasonings and toss until they are coated well.  Making sure that they are coated well with oil prior to adding the seasonings will help the spices stick to them more evenly.

Perfectly Roasted Potatoes

Spread the potatoes out in an even layer on a well greased, foil lined baking sheet.  This will prevent them from sticking, help brown the bottoms without needing to stir them and make for easy clean up.  Talk about a win there!  The more room you can leave between the potatoes, the crispier they will get.  When they are close together, they release steam which prevents them from becoming crispy.  They will still taste great though!

Allergy Friendly & Lots of Options!

These Roasted Gourmet Potatoes are filling and very allergy friendly too.  My recipe is made without most of the major food allergens. It can be dairy free by omitting the parmesan cheese or using a dairy free substitute.  All kinds of potatoes work wonderfully for this recipe. Reds, Yukon golds, russet and white potatoes are all great options. The day I made this batch, I saw a bag of gourmet potatoes at Costco and wanted to give them a try. They were fantastic:-)

To pump up the “gourmet” factor, try sprinkling the potatoes with a little truffle salt or a drizzle of truffle oil when they come out of the oven.   You can kick up ketchup or mayonnaise by mixing in curry, truffle oil, harissa or chipotle peppers.  The possibilities are endless!!!  You can leave a bunch of sauces out when serving them, so everyone can pick what they want.  They are delicious topped or not!

More Potato Goodness

Check out my Browned Butter Mashed Sweet Potatoes , Roasted Garlic Mashed Potatoes , Roasted Sweet Potatoes , Sweet Potato Fries , Chicken Sausage and Potato Sheet Pan and Sweet Potato, Brussels Sprouts and Bacon Sheet Pan

Ingredients    1x 2x 3x

• 2 Lbs potatoes
• 1 Tbsp olive oil (or any oil you want to use)
• ½ cup thinly sliced sweet onion (red onion or shallots)
• 1-2 tsp garlic powder
• 2-3 tsp Italian seasoning
• salt & pepper to taste
• ⅓ cup grated Parmesan cheese (optional topping, vegan cheese works too)
• ¼ cup finely chopped fresh chives or parsley (optional topping)

Instructions  

• Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil and grease well with oil.
• Wash and cut your larger potatoes so they are all about the same size as the smallest whole potatoes. I like a 1 inch pieces.
• Put the potatoes and onions in a large bowl and toss with oil until evenly coated. Sprinkle and toss with garlic powder, Italian Seasoning, salt and pepper until well coated (adjust the amount of seasonings to your taste if needed).
• Spread the potato mixture onto a foil lined & greased baking sheet in a single layer. The more room you can leave between the potatoes, the crispier they will become. The closer they are together, the more they will steam, reducing the crispiness.
• Roast for about 20-25 minutes or until they are browned and crisp the way you like them. Remove from oven and top with parmesan cheese and chives/parsley and serve with a bunch of yummy dips and seasonings if you'd like.

My 9 to 5… I am a meteorologist for the ABC station in Tampa. When I am at home, I spend a lot of time cooking and baking... always gluten free. Most of my recipes are allergy friendly and many are AIP, Vegan, Paleo and Keto friendly. From my kitchen to yours... cheers to eating great no matter what we must go without!

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Old-Fashioned Scalloped Potatoes

This scalloped potatoes recipe is a classic from Gourmet , simply made with softened onions, an easy roux, and thinly sliced potatoes. While the recipe calls for boiling potatoes, and medium-starch varieties like Yukon Gold will work well here, you can also use starchy potatoes like russets with creamy, comforting results. Wondering how to make scalloped potatoes that are customized to your taste? Feel free to sub out the cheddar for Gruyère, Emmenthaler, Fontina, or a mix, or add a pinch of nutmeg or dry mustard to the milk mixture. Any 3-quart vessel works for baking, whether it's a gratin or casserole dish or a deep skillet.

Ingredients

Serves 6 to 8

Preparation

Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste. 

Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.

Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.

How would you rate Old-Fashioned Scalloped Potatoes?

Leave a Review

Reviews (153)

This is potatoes au gratin, not scalloped potatoes. I expect better when searching for scalloped potato recipes.

Nice simple and elegant..

This is not the recipe I saved. This doesn't even sound good or come close to The Ultimate Scalloped Potatoes recipe that we love.

Not happy with changing my saved recipes!!

Aspen, Colorado

Honestly left a lot to be desired recipe was very vanilla in my opinion.

I’ve just prepared these but haven’t cooked them yet - just want to mention I only used about 1 - 1 1/2 pounds of potatoes and my 3-quart dish is full. ??

Cochrane, Alberta, Canada

Did not make the recipe. With cheese in the recipe when I grew up with these were called or grautin Potatoes. I wanted the potatoes with milk and flour onion and butter under the name scalloped potatoes. I’m sure the recipe would be good if I were hungry for au gratin but I will continue searching for what I grew up with, scalloped potatoes.

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To those of you who added ham: did you intersperse diced ham with the potatoes or put slides of ham on top of the mixture? Has anyone added bacon? If so, how? I'm a vegetarian planning to make this dish for neighbors who are carnivores and could use some advice. Silly to have to rate this recipe before cooking it in order to ask a question.

academicfoodie

I've been craving scalloped potatoes for a while now and this recipe did not disappoint. Rather than bake the mixture in a baking dish, I set aside the onions after cooking them in the skillet and assembled the ingredients back into the skillet for baking. I needed an additional 10 minutes (using russett potatoes) for tenderness.

Orlando, FL

Old fashioned is NOT making a roux, but layering butter and flour between potatoes. Why show the dish in a cast iron skillet when the directions say use a different casserole?

These potatoes are excellent. Followed the recipe, except I did not brown the onions in butter. I baked them for two hours. First hour(covered with foil at 400) Uncovered and baked last hour at 350. They browned beautifully and tasted just as good. They're on the menu for next Easter.

Good Scalloped Potatoes. As others have commented, it is useful to add in some extra flavor. While scalding the milk in a pan, I added 2 bay leaves to steep while heating the milk and removed them before adding the milk to the roux. In addition to the bay leaves, I added salt, pepper and fresh nutmeg to the milk just before adding to the roux. Lastly, I sprinkled just a small amount of Parmesan cheese between layers for some additional flavor complexity. A mandolin was very helpful to slice thin onion slices, and I cooked them till some caramelization occurred. Yukon Gold potatoes were used for the dish, but really, any potato should work pretty well. Baked at 400F for 60 min covered, then uncovered for 20 more minutes at 400F. The cook was very good, and could have even used another 10min. My pan was a 12" circular Stoneware pan that was approx 2 or 3" deep - nice for final presentation. Recipe should easily cook in other shapes or individual pans. Recipe is being saved for future use.

Wow! Fantastic! I cut the recipe in half and baked it in four individual ramekins. I also left out the cheese, and added a little dry mustard and a sprinkling of cayenne pepper as other reviewers suggested. With the individual ramekins, the recommended cooking time worked perfectly. Everyone loved it, and for sure I'll be making this again!

mountaingourmet

Lake Tahoe, CA

Made this today, but without the cheese. Fantastic, everyone loved it!

I have been making this recipe for about 15 years now. My only change is I mix in the cheese to the sauce to melt it, rather than layering it in the dish. Also add a pinch of fresh nutmeg and 1/2 tsp. of ground dry mustard is also nice. As others said, it does take a lot longer to cook. Using a 9 x 13 glass baking dish cuts the time down.

Bradenton, FL

Loved this recipe! My only change was to add ham and it was delicious. Easy to put together and very tasty.

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Amazing Cheesy Mini Potato Gratin Stacks

These Cheesy Mini Potato Gratin Stacks are wonderful, individual servings of the classic Gratin Dauphinoise.  These are absolutely decadent stacks of thinly sliced potatoes, cream, garlic, cheese and thyme all cooked in a muffin tin until nice and caramelized.  

Whenever I think about Easter, I always remember the warm casserole dish of Gratin Dauphinoise being passed around the table.  The rich and delicious aromas of the thinly sliced potatoes mixed with the warm, fresh cream, thyme, garlic, and sometimes even rosemary and onion, gave the dish almost a sensual quality that delights the senses and warms your to your very soul.  It always was, and probably always be, my favorite holiday side dish.  

But why should we deny our taste buds these flavors but once, maybe twice a year?  {- – crickets – -}  That’s what I thought.  Cooking in muffin tins has become all the rage the past few years, and for good reason.  It breaks down more complicated comfort food dishes into easy to prepare individual portions.   And the possibilities are endless!!  Frittata’s, pies, meatloaves,  pancakes, French toast, or in this case, gooey cheesy potatoes stacks. 

What is Gratin Dauphinoise?

Gratin Dauphinoise is a French dish of sliced potatoes baked with cream, and milk or cream.   This dish goes by many names and is commonly known as Scalloped Potatoes here in the States.  These Cheesy Mini Potato Gratin Stacks are ridiculously irresistible with each having those wonderful golden brown edges which is my favorite part!

Is there a difference between Scalloped Potatoes and Potatoes au Gratin?

While both side dishes are share similar there are some small, but distinct, differences that can be a little confusing:

The phrase “au Gratin” literally means “by grating” in French, or “with a crust” .  Potatoes au Gratin tend to be either layered with cheese, covered in a cheesy sauce, toped with shredded cheese, or breadcrumbs, and baked.

Scalloped Potatoes, on the other hand, may contain cheese on the inside or sprinkled on the outside, but does not traditionally contain cheese.  A purely traditional Scalloped Potatoes recipe calls for thinly sliced potatoes cooked in heavy cream and milk with fresh herbs. 

Ingredients in these Cheesy Mini Potato Gratin Stacks

• Potatoes:   A nice starchy potato, such as Russet, is ideal here.
• Cheese : I have used smoke gouda here but any any cheese the melts well will work such as Gruyere, Swiss cheese, cheddar or even Colby.  
• Heavy Cream : I love the use of only Heavy Cream in this dish.  I love the heaver and thicker consistency it gives.  However, an equal mixture of heavy cream and whole milk would work here as well.
• Garlic, Thyme, and Nutmeg all to enhance the flavors.  The nutmeg is really optional, I just love the extra depth that it gives cream based dishes.  You will notice that I almost always include just a hint of fresh ground nutmeg into any dish where I use heavy cream as the base ingredient.

How to Make These Amazing Cheesy Mini Potato Gratin Stacks

• Spray a 12 hole  muffin tin with cooking spray.
• Heat the heavy cream and melt the butter in it.  Add the garlic and nutmeg.  Keep warm while preparing the potatoes to allow the garlic to infuse in the cream.
• Thinly slice the potatoes, a mandolin comes in handy here and grate the cheese.
• Layer it all up!  Stack the potatoes in the muffin tins until about half way up.  Spoon a teaspoon of the cream mixture over.  Top with half of the cheese, add another layer of potatoes, and top with remaining cheese and cream mixture.  Sprinkle with thyme and bake.

Cheesy Mini Potato Gratin Stacks

• 1 12 hole muffin tin

Ingredients

• 1.5 lbs Russet potatoes thinly sliced
• 7 oz smoked gouda cheese shredded
• 1/2 cup heavy cream
• 2 cloves garlic
• pinch nutmeg
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh thyme
• Cooking spray

Instructions

• Preheat oven to 400°.
• Spray a 12 hole muffin tin with cooking spray.
• Heat cream in a small sauce pan. Add butter and melt. Add garlic, nutmeg, salt, and pepper. Keep warm, allowing the garlic to infuse into the cream, while you prep the potatoes.
• Thinly slice the potatoes into 2mm / 0.1″ thin slices. A mandolin come in very handy here.
• Layer the potatoes in the muffin tin until about half way up. Top with half the cheese and a teaspoon of the cream mixture. Repeat using the remaining ingredients.
• Top with the thyme and bake about 45 minutes until the potatoes are cooked through and nice and crisp.

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Hi there, welcome to Mimi's Recipe Box - I’m Katie. Come join me while I cook my way through my Grandmother's recipe box and reinvent some of my favorite childhood recipes.

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Gourmet Traveller’s most popular recipes of the year

Flour and Stone's Lemon Dream cake

It was a year of classics, with GT readers keeping our recipes for crowd-favourites such as rice paper rolls, tomato and burrata salad, egg-yolk pasta and boeuf bourguignon on high rotation.

The desserts that wouldn’t quit included Flour and Stone’s Lemon Dream cake, Persian love cakes, lemon tarts and Black Star Pastry’s world-famous strawberry and watermelon cake.

Winter was a time for warmth and comfort, like those nostalgia-inducing lemon delicious puddings, curries and beef rendang. Plus, those classic soups can never be beaten, with the pea and ham soup ranking high on the list yet again. But it was the simple, summery Eton mess that took home the crown, which is a fitting way to see out the year.

Ready? It’s time to give these popular recipes an encore.

Eggplant parmigiana

Pea and ham soup

Ham hock soup

Black Star Pastry’s strawberry and watermelon cake

Pumpkin ravioli with sage brown butter

Flour and Stone’s lemon dream cake

How to make a boiled Christmas pudding

GT’s best bread and butter pudding recipe

GT’s best bread and butter pudding

How to make a lemon tart

Beef and potato Massaman curry

Persian love cake

Dan Hong’s crisp eggplant with fish-fragrant sauce

Bar Alto’s mussels with chilli, garlic and white wine

Ultimate mac and cheese

Vietnamese rice paper rolls

Roasted cauliflower salad with yoghurt dressing and almonds

How to make porchetta

Bethany Finn’s lemon delicious pudding

Boeuf Bourguignon

Tony Tan’s guide to making roti canai

How to make beef rendang

Ricotta-polenta cake with lemon-rosemary syrup

Egg-yolk pasta dough

Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese

Sri Lankan fish curry

How to master your Christmas ham glaze

How to make shortcrust pastry

Mixed tomato salad with burrata

Bourke Street Bakery’s guide to making the perfect meat pie

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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• Recipes by Annette Hill
• Recipes by Neil Perry

"21 OUT OF 20. The best potatoes in Australia ... from soils incredibly rich in organic matter,"

Welcome to our recipes for truly delicious potato dishes using Australia’s best potatoes. Our Annette Hill has worked closely with the legendary Neil Perry in defining our most suitable varieties for his “incredibly simple amazingly delicious potato recipes”.

Neil Perry Potato Recipes

“These incredibly simple, amazingly delicious recipes are for Pan Roast Potatoes Boiled Potatoes with Extra Virgin Olive Oil, Lemon & Mint Potato Gratin Potato Puree Enjoy”

ANNETTE HILL Potato Recipes

“I didn’t like potatoes until your potatoes.”

Carriageworks.

“Best potatoes I have ever had.”

The Gourmet Potato Hill combines the extraordinary skills of two Hill families. One Hill family that is remarkable in its growing skills in those magnificent basalt soils of Wildes Meadow and Robertson in the Southern Highlands of New South Wales. The other Hill family that is exceptional in understanding of the flavours and textures of potatoes and how best to marry those to people’s needs and wants of high quality, truly delicious food.

Today, The Gourmet Potato Hillis setting a standard for providing the best of the best – as the legendary chef Neil Perry stated: “21 out of 20. The Best Potatoes in Australia.” This is a new benchmark in appreciation we are incredibly proud of. That pride is further enhanced by the wonderful appreciation of Lennox Hastie:  “Amazing integrity of flavour and integrity of texture.”

“Our potatoes are bursting with true flavours drawn from soils full of rich organic matter”

“we test, test and test for flavour, texture and how best to cook these fabulous potatoes.”, annette hill.

Potato focaccia with black garlic butter

Ingredients.

Combine 500ml warm water and yeast in a jug. Stand in a warm place until foamy (10 minutes), then stir in oil.

Meanwhile, place flours, dried saltbush, mashed potato and 10gm fine salt in the bowl of an electric mixer; stir to combine. Using a dough hook attachment, gradually mix in yeast mixture on low speed until combined, smooth and elastic (5-7 minutes); dough will be sticky and wet. With oiled hands, shape into a ball and place in a large, oiled bowl. Cover with a clean damp tea towel and leave to rise until doubled in size (about 1 hour).

Preheat oven to 160˚C fan-forced. For black garlic butter, place garlic and oil 

on a small oven tray; roast until lightly golden and soft (30 minutes). Process roast garlic, oil and black garlic in a small food processor to a paste; cool to room temperature; press through a sieve. Place butter in the bowl of an electric mixer; whisk on high speed until light and fluffy (5 minutes). Add garlic purée, season to taste and whisk to combine. Transfer black garlic butter to an airtight container and serve at room temperature. It will keep refrigerated for up to 3 months.

Grease and line the base of a 5cm-deep, 26cm x 32cm baking tray with baking paper. Using oiled hands, knock back dough, transfer to tray and press over base. Loosely cover dough with a clean damp tea towel and leave to prove until doubled in size (about 1 hour).

Preheat oven to 240˚C fan-forced and set rack at the bottom one third of oven. Using your fingertips, gently dimple dough with your fingers, pressing to make small indents. Drizzle with more olive oil and scatter with sea salt flakes, fennel seeds, rosemary, and saltbush. Bake until golden brown, rotating tray halfway (20-25 minutes). Transfer to a wire rack; drizzle liberally with more olive oil and stand for 10 minutes. Using paper as an aide, lift focaccia onto a wire rack and cool for 10 minutes. Serve with black garlic butter.

Dried saltbush flakes areavailable at specialty food shops and online at herbies.com.au . Fresh saltbush leaves are available from specialty greengrocers. Black garlic is available from select delicatessens and supermarkets. Note

The post Potato focaccia with black garlic butter appeared first on Gourmet Traveller .

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RecipeTin Eats

Fast Prep, Big Flavours

My cookbook "Dinner" now available!

Smoked trout dip or spread (budget gourmet).

I like to read luxe food magazines so I can find the hidden gems that are fast and easy on the wallet. Smoked trout is one of the best value smoked fish and widely available at everyday supermarkets. Use it to make this fancy looking Smoked Trout Dip!

Like Smoked Salmon Pots , Smoked Trout Dip or Spread are ideal for spreading onto crackers, crusty bread or even buttery brioche for an extra luxe touch. It can also be served as a dip for these as well as fresh, crunchy vegetables.

Smoked Trout Dip or Spread

“This is one of those starters that looks posh but only takes about 10 minutes to make. And it just gets better with time. You can make it up to a week ahead!”

I like to read luxe food magazines (like Gourmet Traveller) and pick out the recipes that are do-able and affordable by “real” people with “real” budgets like me. That’s not to say that Gourmet Traveller recipes are all unrealistic. But generally they take time to make, require a certain level of confidence in the kitchen, special equipment, or gourmet/expensive ingredients. So I usually reserve Gourmet Traveller recipes for special occassions.

So I get a bit of a kick out of finding a “gourmet” recipe in Gourmet Traveller that ticks my all boxes: easy, fast and affordable , as well as having the added bonus of being posh .

This recipe for Smoked Trout Dip aka Potted Smoked Trout is one of these finds. At first I dismissed it as “looks delicious but expensive ingredients”. But later that day I passed the seafood store and noticed the price tag for Smoked Trout. It was one of the cheapest items there – $15/kg ($7.50/lb)! The trout is sold whole, with the skin, head and tail in tact (the skin peels off easily and the flesh is very easy to remove).

Note: I did happen to pass the refrigerated seafood section at the supermarket later and noticed that the vacuum seal packs of smoked trout fillets costs about 3 times as much! So get it fresh from the fish shop if you live in Australia. But if you happen to live somewhere where vacuum sealed smoked trout fillets are as good value as whole smoked trout, get that instead – and I want to be you. 🙂

“This recipe calls for creme fraiche. But you can substitute with sour cream which is a very close substitute. The version I gave my mum to taste test which she LOVED was made with sour cream. :-)”

This Potted Smoked Trout is smokey and creamy with the freshness of dill and lemon. It spreads like a pate (but no liver!) and while it is great served on the day, it just gets better and better with time (it can be kept for up to 1 week).

This recipe serves 4 as a starter. You can serve one big pot to share, or make little ones. I made 2 medium size ones.

So for your next dinner party, will you be going le Gourmet on le Budget?  – Nagi

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Smoked Trout Dip / Potted Smoked Trout (le Budget le Gourmet)

Ingredients.

• ▢ 1 stick / 4 oz / 120 g unsalted butter , roughly chopped
• ▢ 1 eschallot (golden shallot), finely diced (Note 1)
• ▢ 1 garlic clove , very finely chopped
• ▢ Rind of 1 lemon , very finely grated (yellow part only, the white part is bitter)
• ▢ 1 1/2 tbsp lemon juice
• ▢ 1 lb / 500g whole smoked trout
• ▢ Pinch of cayenne pepper
• ▢ 4 oz / 120g creme fraiche (or sub with full fat sour cream) (Note 2)
• ▢ 1 tbsp cream (full fat, not whipped)
• ▢ 1/4 cup fresh dill , coarsely chopped
• ▢ 2 tbsp chives , coarsely chopped

Instructions

• Melt butter in a small saucepan over medium heat until melted, then pour 2/3 into a bowl and set aside.
• Add the shallot, garlic and lemon rind to the pan and let it cook gently for 3 to 5 minutes until soft and translucent (it should not brown). You will only need to stir it occasionally.
• Meanwhile, remove the skin off the trout and discard. Use your hands to remove the flesh and place into a bowl, being careful to avoid the bones (you will be able to pull the flesh off the bones easily). Use a fork to flake the flesh. Discard the bones.
• Pour the shallot butter mixture into the bowl with the trout.
• Add lemon juice, cayenne pepper, creme fraiche, cream and herbs. Stir gently until well combined. Do a taste test and add salt and pepper if required. You may not need salt as smoked trout is often salty (I only add a tiny pinch).
• Spoon into jars or ramekins (1 large, 2 medium or 4 small) and smooth the surface.
• Pour over the reserved butter until the top is covered.
• Place in the refrigerator to set. (Note: Original recipe set to freeze it for 5 - 10 minutes first but I found that this caused the surface of the butter to crack).
• This can be served on the day you make it, but it gets even better with time. It can be made up to a week in advance.
• Serve with fresh or toasted bread.

Recipe Notes:

Nutrition Information:

Hi, i'm nagi .

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September 12, 2021 at 10:00 am

June 19, 2020 at 3:47 pm

Hi Nagi, can I make this with smoked salmon? I can’t find whole smoked trout here. If yes, how many grams do I need? Thanks so much

December 10, 2019 at 5:57 am

hi nagi just thought;d…you can buy whole smoked trout in the refrigerator seafood section at woolworths here in austalia I buy it all the time gryvacced excuse the sopelling wont let me delete merry xmas to you dozer and your mum and thanks for all your wonderful recipes xo

December 10, 2019 at 9:05 am

Yes and isn’t it amazing Betty, I absolutely adore smoked trout! ❤️

September 13, 2016 at 1:13 am

Hi Nagi! How is it that I missed this one! Now I really want smoked trout! Years ago we used to get the best smoked trout and smoked shrimp at a fish shack near us in MI. One store here has a fish counter and they will order fish for you so i believe I’m going to ask for some trout next time we are there so Gary can put in in the smoker! You KNOW how much we love your posh salmon pots!!

September 14, 2016 at 8:25 pm

Oooh – wait – Gary has a smoker?? I don’t think I knew that! I bet he is a champ with the smoker!!