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Smoked haddock and potato gratin recipe

Smoked haddock and potato gratin recipe

101 ratings

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  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 374 calories / serving


  • knob unsalted butter
  • 750g potatoes, finely sliced
  • 4 shallots, finely chopped
  • 3-4 sprigs thyme, leaves picked
  • 300ml semi-skimmed milk
  • 200ml half-fat crème fraîche
  • 150g baby spinach
  • 350g skinless smoked haddock, cut into 4cm chunks
  • 30g Parmesan, grated
  • 30g breadcrumbs
If you don't have smoked haddock, try using another smoked fish

Each serving contains

  • Energy

  • Fat

    7g 11%
  • Saturates

    4g 20%
  • Sugars

    10g 11%
  • Salt

    2.4g 39%

of the reference intake
Carbohydrate 48.3g Protein 31.2g Fibre 5.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C, and boil the kettle. Melt the butter in a large pan over a medium heat. Add the shallots and thyme leaves and cook for 3 minutes until softened. Add the potato slices and stir to coat in the buttery mixture.
  2. Pour in the milk, bring to a simmer, then cover and cook for 7-8 minutes, until the potatoes are just tender.
  3. Meanwhile, wilt the spinach by placing in a colander and pouring over a kettle of hot water. Rinse with cold water. Squeeze out as much liquid as possible. Season then set aside.
  4. When the potatoes are ready, add 125ml crème fraîche. Boil for 2-3 minutes or until the liquid has reduced and thickened. Season well.
  5. Spoon half the potato mixture into a 24cm x 21cm ovenproof dish, scatter over the spinach and haddock and top with the remaining potato mixture. Then spread the remaining crème fraîche over the top layer of potatoes, sprinkle over the Parmesan, and finally the breadcrumbs. Bake for 25-30 minutes, until golden.

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