Gratin of Haddock & Potato

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Small knob of butter

4 smoked streaky bacon

1 onion, finely sliced

1/2 small pack thyme, leaves only

1kg baking potatoes, washed and sliced

350g skinless smoked haddock, cut into large chunks

300ml half-fat crème fraiche

crisp green salad, to serve



Directions for Gratin of Haddock & Potato

  1. Heat oven to 200C. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.
  2. When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.