The BBC Good Food logo
Smoked haddock gratin

Smoked haddock & bacon gratin

By
A star rating of 4.1 out of 5.13 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Smoked fish, bacon, potatoes and crème fraîche are flavoured with onion and thyme and layered up in this comforting one-pot dish

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal346
fat13g
saturates7g
carbs35g
sugars4g
fibre4g
protein20g
salt1.9g
Advertisement

Ingredients

  • small knob of butter
  • 4 rashers smoked streaky bacon
  • 1 onion , finely sliced
  • ½ small pack thyme , leaves only
  • 1kg baking potatoes , washed and sliced
  • 350g skinless smoked haddock , cut into large chunks
  • 300ml half-fat crème fraîche
  • crisp green salad , to serve

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.

  • STEP 2

    When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.

Goes well with

Recipe from Good Food magazine, October 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content