This creamy smoked haddock gratin is proper comfort food at its best. Layers of tender potatoes, smoky haddock and sweet tomatoes are baked in a rich, creamy sauce until golden and bubbling - the kind of dish that feels like a warm hug on a cold evening.
The original recipe is from Diana Henry's From the Oven to the Table recipe book. David gave me a set of 3 of her books for Christmas in 2021...there's so many delicious recipes to make!!
I love fish, smoked haddock in particular, so this was always going to be on the list to get made from this recipe book! It's 'almost' a one pan dish that's baked in the oven. You do need to heat the cream and garlic in a saucepan!
The end result is a delicious full of smoked fish flavour dish, that's very comforting. It is quite rich, but the fresh tomatoes help to balance it out. Enjoy with some green veg side dishes and crusty bread on the side to soak up the creamy sauce!
Tips
- Optional variations:
- Cheesy haddock gratin - swap the smoked haddock for unsmoked and add some grated cheese to the cream and garlic.
- Leek and haddock bake - replace the tomatoes slices with sautéed leeks.
- Add spinach or kale - layer baby spinach leaves or chopped kale with the potatoes and tomatoes.
- This creamy gratin of smoked haddock, tomatoes and potatoes recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
No - it cooks in the oven along with the potatoes and tomatoes.
Yes - assemble in advance and bake when needed.
Yes - however, the texture of the potatoes may change slightly.
Yes - but smoked haddock gives the best flavour.
Avoid excess liquid and slice the potatoes evenly.
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How to make this Creamy Gratin of Smoked Haddock, Tomatoes and Potatoes
Ingredients
- 700g waxy new potatoes (eg: Charlotte), unpeeled, scrubbed and finely sliced (use a mandoline if you have one)
- 400g tomatoes, finely sliced (don't save the juices from the chopping board
- salt and freshly ground black pepper
- 6 thyme sprigs, leaves only
- 500ml double cream (I use Elmlea to reduce the calories!)
- 1 clove garlic, sliced
- 1 to 2 tsp English mustard, to taste
- 500g smoked haddock fillets, skin removed and cut into 4cm pieces
- 40g extra mature cheddar cheese, grated
- 15g parmesan cheese, grated
Instructions
- Preheat the oven to 210C/190C fan/gas 6.5. Put a metal baking tray in the oven to heat up.
- Layer up half the potatoes and half the tomatoes in a metal gratin dish about 30cm in diameter, or an oval shaped dish or casserole measuring around 36 x 23cm, with a capacity of at least 2 litres, seasoning and sprinkling on the thyme as you do so.
- Heat the cream and garlic in a small saucepan to boiling, then strain it into a bowl or jug and stir in the mustard, to taste. Pour half of the cream mixture over the vegetables.
- Lay the fish chunks on the cream soaked vegetables, then add the rest of the vegetables and pour over the remaining hot cream. Sprinkle both cheeses on top.
- Bake in the oven on the hot baking tray for 45 to 50 minutes, or until the potatoes are tender. Remove from the oven and leave to settle for 10 minutes, then serve. It's delicious with some green vegetable side dishes and crusty bread on the side to soak up the creamy sauce!
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Creamy Gratin of Smoked Haddock, Tomatoes and Potatoes
Ingredients
- 700 g (1.5 lb) waxy new potatoes (eg: Charlotte) unpeeled, scrubbed and finely sliced (use a mandoline if you have one)
- 400 g (2 ¾ cups) tomatoes finely sliced (don't save the juices from the chopping board)
- salt and freshly ground black pepper
- 6 thyme sprigs leaves only
- 500 ml (2 ¼ cups) double cream (I use Elmlea to reduce the calories!)
- 1 clove garlic sliced
- 1 to 2 tsp English mustard to taste
- 500 g (1.1 lb) smoked haddock fillets skin removed and cut into 4cm pieces
- 40 g (⅓ cups) extra mature cheddar cheese grated
- 15 g (3 tbsp) parmesan cheese grated
Instructions
- Preheat the oven to 210C/190C fan/gas 6.5. Put a metal baking tray in the oven to heat up.
- Layer up half the potatoes and half the tomatoes in a metal gratin dish about 30cm in diameter, or an oval shaped dish or casserole measuring around 36 x 23cm, with a capacity of at least 2 litres, seasoning and sprinkling on the thyme as you do so.
- Heat the cream and garlic in a small saucepan to boiling, then strain it into a bowl or jug and stir in the mustard, to taste. Pour half of the cream mixture over the vegetables.
- Lay the fish chunks on the cream soaked vegetables, then add the rest of the vegetables and pour over the remaining hot cream. Sprinkle both cheeses on top.
- Bake in the oven on the hot baking tray for 45 to 50 minutes, or until the potatoes are tender. Remove from the oven and leave to settle for 10 minutes, then serve. It's delicious with some green vegetable side dishes and crusty bread on the side to soak up the creamy sauce!
Notes
- Optional variations:
- Cheesy haddock gratin - swap the smoked haddock for unsmoked and add some grated cheese to the cream and garlic.
- Leek and haddock bake - replace the tomatoes slices with sautéed leeks.
- Add spinach or kale - layer baby spinach leaves or chopped kale with the potatoes and tomatoes.
- This creamy gratin of smoked haddock, tomatoes and potatoes recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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