Go Back

Winter Wrapped Trout Gratin

A creamy Gruyère potato gratin topped with bacon-wrapped trout fillets, timed to bake together so both finish at the same moment.
Print Recipe
Prep Time 20 minutes
Cook Time 58 minutes
Servings: 4
Calories: 560
Ingredients Method

Ingredients
  

  • For the Gratin
  • 2 lbs Yukon gold potatoes thinly sliced, about 1/8 inch thick
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3 garlic cloves minced
  • 2 sprigs fresh thyme
  • 1 cup shredded Gruyère cheese
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter for the dish
  • For the Wrapped Trout
  • 4 trout fillets about 5 to 6 oz each, skin removed
  • 8 slices bacon 2 per fillet
  • Salt and black pepper
  • Fresh dill or parsley chopped, for garnish
  • Lemon wedges for serving

Method
 

  1. Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish.
  2. Combine the cream, milk, garlic, and thyme in a saucepan. Warm gently over low heat for 5 minutes; don't let it boil.
  3. Layer the potato slices in the baking dish, seasoning lightly as you go. Pour the warm cream mixture over the top, then scatter the Gruyère over everything.
  4. Cover tightly with foil and bake for 40 minutes.
  5. While the gratin bakes, season the trout fillets with salt and pepper and wrap each one tightly in 2 slices of bacon.
  6. Remove the foil from the gratin. Nestle the bacon-wrapped trout fillets on top and return the dish to the oven, uncovered, for 15 to 18 minutes, until the bacon is crisp and the trout flakes easily.
  7. Let it rest for 5 minutes. Scatter fresh dill or parsley over the top and serve with lemon wedges.