Quick Potato and Haddock Gratin
- Prep in:
- 15 mins
- Cook in:
- 20 mins
- Serves:
- 4-6
| Per Serving | %RI |
|---|---|
| KCAL 447 | 22% |
| Fat 24.3g | 34% |
| Sat Fat 14.8g | 74% |
| Salt 2.6g | 43% |
| Sugar 4.8g | 5% |
Method
This Potato and Haddock Gratin is a quick and delicious recipe, sure to please the family give it a try!
- To blanch the potatoes: Place a large bowl of ice-cold water on the kitchen counter. Add the potatoes to a pan of water and bring the water to a boil. Reduce heat to a fast simmer, checking potatoes periodically. Cook for around 8 minutes until soft and check with a knife. Remove from heat, drain and plunge potatoes into ice-cold water. Leave potatoes until cool to touch and slice.
- To make the Gratin: preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Rub the inside of a large gratin dish with the garlic then layer with the potato slices, then a layer of fish and spinach. Season and sprinkle over the nutmeg, (if used) pepper and chives. Season each layer as you go until you reach the top of the dish, finishing with a layer of potato.
- Pour the cream, butter and garlic clove into a saucepan, season a little, bring to just under the boil then turn off the heat. Remove the garlic clove then pour over the gratin.
- Sprinkle over the parmesan and chives and bake in the oven for 20 minutes until golden.
Ingredients
600g fluffy potatoes, e.g King Edward, thinly sliced
1 garlic clove, peeled
400g undyed smoked haddock fillets cut into pieces
A handful of spinach, leaves
1 teaspoon grated nutmeg
2 tablespoons freshly chopped chives
350ml half fat cream
50g butter
1 tablespoon grated Parmesan
