Smoked haddock and bacon potato gratin

Smoked haddock and bacon potato gratin
  • Serves icon Serves 8
  • Time icon Hands-on time 45 min, oven time 1 hour 40 min

A creamy, smoked haddock, bacon and potato gratin is the comforting family meal your Sunday evening is looking for. Easy to make and even easier to devour, this decadent fish bake is a crowdpleaser.

Love a soul-warming gratin? Find even more comfort in this oozy cauliflower, leek and blue cheese recipe.

Nutrition: per serving

Calories
685kcals
Fat
49.4g (29.1g saturated)
Protein
17.8g
Carbohydrates
33.5g (4.3g sugars)
Fibre
4.3g
Salt
1.4g
Calories
685kcals
Fat
49.4g (29.1g saturated)
Protein
17.8g
Carbohydrates
33.5g (4.3g sugars)
Fibre
4.3g
Salt
1.4g

Ingredients

  • 1.2kg maris piper potatoes, cut into 3mm thick slices
  • 200g British free-range smoked bacon lardons
  • 20g butter
  • 400g banana shallots, thinly sliced
  • 3 garlic cloves, crushed
  • 1½ tbsp plain flour
  • 300ml dry white wine
  • 300g skinless undyed smoked haddock, cut into 3cm pieces
  • Small handful fresh rosemary sprigs, leaves roughly chopped, a few sprigs reserved
  • 600ml double cream
  • 40g gruyère cheese, grated

You’ll also need…

  • 2 litre baking dish

Method

  1. Put the potatoes in a pan, cover with water and bring to the boil. Simmer for 5-10 minutes until becoming tender, then drain and set aside in the colander.
  2. Meanwhile, fry the bacon in a large deep frying pan for 10-15 minutes on a medium-high heat until golden and very crisp. Remove and set aside. Add the butter and shallots to the pan; fry for 10-12 minutes until starting to soften and colour. Add the garlic and flour, cook for 1 minute, stirring, then pour in the wine and bubble for 2 minutes. Turn the heat off. Heat the oven to 160°C/140°C fan/gas 3.
  3. Layer half the cooked potatoes in the baking dish, then scatter over the shallot mixture, bacon, haddock, chopped rosemary and half the cream. Top with the remaining potatoes (overlapping slightly to create a circular pattern) then top with the rest of the rosemary sprigs. Pour over the remaining cream. Bake for 1 hour, then top with the grated cheese. Return the gratin to the oven for 35-40 minutes more until the potatoes are golden and cooked through. Leave the gratin to stand, loosely covered with foil, for 15 minutes before serving. Serve with a sharply dressed green salad, if you like.

delicious. tips

  1. You can assemble the gratin up to 24 hours ahead and keep it covered in the fridge. Bake as per recipe.

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