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Smoked haddock and bacon potato gratin

Name: Smoked haddock and bacon potato gratin
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Yield: Serves 8
Cuisine: British recipes
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

Published: 6 Jul 17
Updated: 18 Mar 24

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.

Easy
June 2017

Test kitchen approved

Serves 8
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

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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

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Method

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.
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.
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.