Smoked haddock and potato gratin

Smoked haddock and potato gratin recipe

35 ratings

See method

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

Ingredients

  • knob unsalted butter
  • 750g (1½lb) potatoes, finely sliced
  • 4 shallots, finely chopped
  • 3-4 sprigs thyme, leaves picked
  • 300ml (½pt) semi-skimmed milk
  • 200ml half-fat crème fraîche
  • 150g (5oz) baby spinach
  • 350g (12oz) skinless smoked haddock, cut into 4cm (2in) chunks
  • 30g (1¼oz) Parmesan, grated
  • 30g (1¼oz) breadcrumbs

Each serving contains

  • Energy

    1580kj
    374kcal
    19%
  • 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

Method

  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 (4fl oz) 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 24 x 21cm (91⁄2in x 81⁄2in) 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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