The smoked mackerel flavour is really brought out in this warm and comforting gratin recipe with potato and cauliflower. It’s a quick and easy midweek option, and friendly on the purse, too.
Join Extradelicious to unlock Cook Mode
Ingredients
- 300g waxy potatoes, sliced
- 600g cauliflower florets
- 2 tbsp olive oil
- 50g plain flour
- 300ml semi-skimmed milk
- 30g mature cheddar
- 4tsp wholegrain mustard
- 2 sliced spring onions
- 3 smoked mackerel fillets, skinned and flaked
- A large handful of breadcrumbs
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 180°C/fan160°C/gas 4. Bring a saucepan of salted water to the boil and add the potatoes. Put a steamer over the top with the cauliflower florets, cover and cook both for 5-7 minutes until just tender. Drain and leave to cool.
- Meanwhile, make a béchamel sauce: melt 2 tbsp olive oil in a pan over a low heat, then stir in the plain flour. Fry for 2 minutes, stirring, then add the milk, bit by bit, stirring until thick and smooth. Grate in half the cheddar. Stir the mustard and spring onions into the béchamel. Season generously.
- Layer the potatoes, cauliflower and mackerel fillets in a 2 litre ovenproof dish, then stir in the béchamel. Top with the reserved cheddar and a large handful of breadcrumbs, then bake for 20 minutes or until golden and bubbling.
Nutrition
- 599kcals Calories
- 38.1g (8.9g saturated) Fat
- 29.9g Protein
- 34.6g (8.8g sugars) Carbs
- 6g Fibre
- 2.5g Salt
Leave a comment, question or tip