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Smoked Eel and Potato Gratin

Smoked Eel and Potato Gratin

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A fantastic wholesome meal. Brilliant winter warmer with vegetables or serve for a summer dinner with a crisp green salad and mustard dressing. Hearty, full of flavour and such a simple recipe - you can't fail to impress with this one. Serves 3-4 large portions.


  • 750g large potatoes
  • 15g Butter
  • 1 small onion, peeled and finely chopped
  • 200g of Inverawe Smoked Eel
  • 190g Jar Sweet Cherry Tomatoes antipasto (Sacla), drained
  • 142ml tub single cream
  • 1 heaped tbsp dijon mustard
  • 1 tbsp fresh wholemeal breadcrumbs
  • 1 tbsp extra-virgin olive oil


  1. Peel the potatoes then cut into very thin slices (I use the food processor). Melt the butter and gently fry the onion for 2 - 3 minutes.
  2. Place half the potatoes in large buttered gratin dish, seasoning with salt and pepper. Next, tip the onion and butter all over. Cut the eel ( using scissors) into chunks and place on top, scatter with the drained cherry tomatoes.
  3. Season again, then top with the rest of the potatoes. Season again.
  4. Mix the cream and mustard together and pour slowly over the dish, trying to cover most of the potatoes. Sprinkle over the breadcrumbs, drizzle over the oil.
  5. Then place in a preheated oven ( 200C / 400F / Gas6) for about 1 hour 15 minutes or until the potatoes are completely soft. (Cover loosely with foil if the edges begin to darken too much) Allow to rest for at least 10 minutes.

To Serve

If your looking for a really hearty dish, serve with steamed seasonal vegetables or for a lighter summer dish servie with a rocket and watercress salad and a light mustard vinegarette.

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