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Smoked haddock and potato gratin recipe

108 ratings

The striking colour of smoked haddock brings vibrancy and contrast to this tasty haddock gratin recipe. A basic white sauce is used to layer shallots, potato and the tender smoked fish all brought together with the addition of Parmesan and a scattering of breadcrumbs. Bake until golden and serve with steamed veg. See method

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

Ingredients

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
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

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.
Pour in the milk, bring to a simmer, then cover and cook for 7-8 minutes, until the potatoes are just tender.
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.
When the potatoes are ready, add 125ml crème fraîche. Boil for 2-3 minutes or until the liquid has reduced and thickened. Season well.
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.

See more Smoked haddock recipes