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Smoked haddock & bacon gratin

Smoked haddock gratin

Smoked haddock & bacon gratin

Name: Smoked haddock & bacon gratin
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6
Cuisine: British
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

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 1 hr and 35 mins

A star rating of 4 out of 5.16 ratingsRate

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

Gluten-free

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Garden salad

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Winter greens with bacon butter

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal346
fat13g
saturates7g
carbs35g
sugars4g
fibre4g
protein20g
salt1.9g

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.

Recipe from Good Food magazine, October 2014

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A star rating of 4 out of 5.16 ratings

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