- The Daily Spud - https://www.thedailyspud.com -

Spud Sunday: Star Of The Seaweed

Potato Gratin With Dillisk

Potato gratin with dillisk

As Prannie Rhatigan notes in Irish Seaweed Kitchen, the possibilities for combining potatoes and dillisk are practically endless. Soften some dillisk in a little water, then chop and add to mash or potato salad or any number of other potato dishes. Here, I’ve added it to a garlicky potato gratin.

The recipe is a slight adaptation of Richard Olney’s [1] Potato Daube from his classic book, Simple French Food [2], and simple this undoubtedly is. Sliced potatoes, seasoned here with dillisk, moistened with salted garlicky water and a drizzling of olive oil, and then baked.

It’s entirely satisfying on its own, though it would reside happily beside a nice piece of fish too. I quite fancy having it with some tuna steak, myself.

You’ll need:
  • 5 cloves garlic, peeled and lightly crushed
  • 500ml water
  • 1 tsp salt
  • approx 4 tblsp olive oil
  • 1kg potatoes, preferably waxy, thinly sliced (peeled or unpeeled as you prefer) and patted dry
  • small handful of dillisk (about 8g), finely chopped
You’ll also need:
  • An ovenproof dish – mine was about 30cm x 22cm and 5cm deep.
The Steps:
  • Preheat your oven to 200C
  • Add the garlic, water and salt to a small saucepan. Bring to the boil, then lower the heat and simmer gently for about 15 minutes.
  • Remove from the heat, scoop out the garlic pieces and rub them through a sieve back into the cooking liquid.
  • Rub the base of your ovenproof dish with 1 tblsp of the olive oil. Layer about one third of the sliced potatoes into the dish, sprinkle with half of the chopped dillisk, repeat with another layer of potatoes and dillisk and finish with the remaining potato slices.
  • Pour the garlic water over the potatoes (it should just about cover them) and drizzle over the remaining olive oil
  • Bake for about 45 minutes to an hour, or until nicely browned on top and the potatoes are tender right through. Enjoy on its own or perhaps along with a nice piece of fish – I quite fancy having it with some tuna steak myself.
The Variations:
  • To revert to Richard Olney’s original recipe, put 3-4 bay leaves in the middle of the potato layers instead of the dillisk .
The Results:
  • Around 4-6 servings of gratin (depending on how much, or how little, you are serving with it).