Smoked haddock, savoy cabbage and potato gratin
- February 2016
- Serves 6
- Hands-on time 30 min, oven time 25 min
Smoked haddock and savoy cabbage are perfect additions to this creamy potato gratin – a comforting winter recipe.
- 19.9g (12.2g saturated)
- 59.5g (11.7g sugars)
This would also work with smoked mackerel. You don’t need to poach it so skip that part of step 1 and use 600ml whole milk for the white sauce in step 3.
Prepare up to 12 hours ahead without baking, then chill, covered. Cook from chilled, adding five minutes to the cooking time to ensure it’s hot.
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