This creamy gratin of smoked haddock, tomatoes and potatoes 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...there's so many delicious recipes to make!!
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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 and crusty bread on the side to soak up the creamy sauce!
Tip
- 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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Ingredients
- 500g smoked haddock fillets, skinned
- 400g tomatoes
- 700g waxy new potatoes, unpeeled, such as Charlotte
- salt and freshly ground black pepper
- leaves from 6 thyme sprigs
- 500ml double cream (I use Elmlea to reduce the calories!)
- 1 garlic clove, sliced
- 1 to 2 tsp English mustard, to taste
- 40g extra mature cheddar cheese, grated
- 15g parmesan cheese, grated
Instructions
- Preheat the oven to 210C/190C fan/gas 6. Put a metal baking sheet in the oven to heat up.
- Cut the fish into slices about 4cm thick.
- Slice the tomatoes finely. You don’t need to save the juice, so leave whatever runs out on to the chopping board, as the slices shouldn’t be too wet. Scrub then slice the potatoes finely, using a mandolin if you have one. It’s important that the slices are really wafer thin or the potatoes won’t cook through in the time given and you’ll have to cook the gratin for longer, which means the fish will be overcooked.
- 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 saucepan to boiling, then strain it into a bowl and stir in the mustard, to taste. Pour half of the cream mixture over the vegetables.
- Lay the fish 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 – sliding it on to the hot baking sheet – 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 crusty bread on the side to soak up the creamy sauce!
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Creamy Gratin of Smoked Haddock, Tomatoes and Potatoes
Ingredients
- 500g smoked haddock fillets skinned
- 400g tomatoes
- 700g waxy new potatoes unpeeled, such as Charlotte
- salt and freshly ground black pepper
- leaves from 6 thyme sprigs
- 500ml double cream (I use Elmlea to reduce the calories!)
- 1 garlic clove sliced
- 1 to 2 tsp English mustard to taste
- 40g extra mature cheddar cheese grated
- 15g parmesan cheese grated
Instructions
- Preheat the oven to 210C/190C fan/gas 6. Put a metal baking sheet in the oven to heat up.
- Cut the fish into slices about 4cm thick.
- Slice the tomatoes finely. You don’t need to save the juice, so leave whatever runs out on to the chopping board, as the slices shouldn’t be too wet. Scrub then slice the potatoes finely, using a mandolin if you have one. It’s important that the slices are really wafer thin or the potatoes won’t cook through in the time given and you’ll have to cook the gratin for longer, which means the fish will be overcooked.
- 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 saucepan to boiling, then strain it into a bowl and stir in the mustard, to taste. Pour half of the cream mixture over the vegetables.
- Lay the fish 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 – sliding it on to the hot baking sheet – 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 crusty bread on the side to soak up the creamy sauce!
Notes
- 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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