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%

An absolutely delicious and fresh potato gratin recipe which finds a spread of potatoes topping a lovely creamy mix of haddock, spinach and chives. This tasty base transfers a delectable flavour to the blanched potatoes above.

-

To blanch the potatoes:

Place a large bowl of ice-cold water on the kitchen counter. Add the potatoes to a pan of water then 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 the bowl water. Leave potatoes until cool to touch and slice.

To make the gratin:

Pre-heat oven to 200C/180C fan/gas 6. 

Rub the inside of a gratin dish with garlic then layer with the sliced potato then a layer of fish and spinach, season and sprinkle over a pinch of nutmeg, 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.

Cover the top with the parmesan and chives and bake for 20 minutes until golden.

 

 

Ingredients

600g Rooster Potatoes, peeled and thinly sliced

400g  smoked haddock, cut into pieces

350ml ½ fat cream

50g butter

A handful of spinach

2tbsp chopped chives

1tsp grated nutmeg

1tbsp grated Parmesan

A clove of garlic, peeled

Salt and pepper

600g Rooster Potatoes, peeled and thinly sliced 400g  smoked haddock, cut into pieces 350ml ½ fat cream 50g butter A handful of spinach 2tbsp chopped chives 1tsp grated nutmeg 1tbsp grated Parmesan A clove of garlic, peeled Salt and pepper

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