This rich and comforting smoked haddock, black pudding and leek gratin combines flaky smoked haddock, spiced black pudding, and sweet leeks in a creamy sauce. An easy yet elegant dish — perfect for a cosy dinner or weekend indulgence.
I've now made this smoked haddock, black pudding and leek gratin recipe from our Recipes from My Mother by Rachel Allen recipe book a couple of times...most recently for a meal with friends to celebrate their wedding anniversary. We love it...and so did they!
If you love smoked haddock and potatoes...in particular, cullen skink, then you'll definitely love this recipe. The addition of the black pudding just adds an even more delicious dimension to an already delicious combination of smoked haddock, cream, potatoes and leeks.
Tips
- Gratin toppings - try sprinkling panko breadcrumbs over the potatoes for crunch. Grated mature cheddar, gruyere or parmesan will enrich the topping.
- Fish options - try using poached salmon or smoked mackerel for a twist.
- This smoked haddock, black pudding and leek gratin recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - assemble the gratin ahead and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if cooking straight from chilled.
It's best enjoyed fresh due to the cream content, but you can freeze before baking. Defrost in the fridge overnight and bake until piping hot.
Try crumbled cooked sausage or mushrooms for a meat-free alternative with depth.
Use a light double cream or use crème fraiche for a slightly tangy, lower-fat option.
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How to make this Smoked Haddock, Black Pudding and Leek Gratin
Ingredients
- 350g potatoes (I like Maris Piper or King Edward), peeled and cut into 5mm slices
- a tiny pinch of grated nutmeg
- 1 sprig of thyme
- 1 clove garlic, crushed
- 250ml double cream (I use Elmlea to reduce calories!)
- 125ml milk (I use semi-skimmed)
- salt and freshly ground black pepper
- 25g butter
- 250g smoked haddock (preferably undyed, naturally smoked), cut into 1cm pieces
- 175g leeks, trimmed and sliced into 5mm half rings
- 125g black pudding, quartered lengthways then cut into chunks
- green vegetables or a green salad, to serve
Instructions
- Start by putting the potato, nutmeg, thyme, garlic, cream and milk in a saucepan with a pinch of salt and pepper. Cover and bring up to a gentle simmer, then set aside to infuse.
- Preheat the oven to 180C/160C fan/gas 4.
- Melt the butter in a frying pan over a medium heat. Add the fish, leeks and black pudding and sweat gently to soften for 8 to 10 minutes, stirring occasionally, then season with salt and pepper.
- Transfer the fish mix to a 1 litre pie dish. Remove the sprig of thyme from the potato and layer the discs of potato over the fish mix in the pie dish. Pour the creamy milk from the saucepan over the potato and fish. Bake in the oven for 40 to 45 minutes until golden on top and bubbling.
- Serve with green vegetables or a green salad.
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Smoked Haddock, Black Pudding and Leek Gratin
Equipment
Ingredients
- 350 g (12.3 oz) potatoes (I like Maris Piper or King Edward) peeled and cut into 5mm slices
- a tiny pinch of grated nutmeg
- 1 sprig of thyme
- 1 clove garlic crushed
- 250 ml (1 cup) double cream (I use Elmlea to reduce calories!)
- 125 ml (½ cup) milk (I use semi-skimmed)
- salt and freshly ground black pepper
- 25 g (0.9 oz) butter
- 250 g (8.8 oz) smoked haddock (preferably undyed, naturally smoked) cut into 1cm pieces
- 175 g (6.2 oz) leeks trimmed and sliced into 5mm half rings
- 125 g (4.4 oz) black pudding quartered lengthways then cut into chunks
- green vegetables or a green salad to serve
Instructions
- Start by putting the potato, nutmeg, thyme, garlic, cream and milk in a saucepan with a pinch of salt and pepper. Cover and bring up to a gentle simmer, then set aside to infuse.
- Preheat the oven to 180C/160C fan/gas 4.
- Melt the butter in a frying pan over a medium heat. Add the fish, leeks and black pudding and sweat gently to soften for 8 to 10 minutes, stirring occasionally, then season with salt and pepper.
- Transfer the fish mix to a 1 litre pie dish. Remove the sprig of thyme from the potato and layer the discs of potato over the fish mix in the pie dish. Pour the creamy milk from the saucepan over the potato and fish. Bake in the oven for 40 to 45 minutes until golden on top and bubbling.
- Serve with green vegetables or a green salad.
Notes
- Gratin toppings - try sprinkling panko breadcrumbs over the potatoes for crunch. Grated mature cheddar, gruyere or parmesan will enrich the topping.
- Fish options - try using poached salmon or smoked mackerel for a twist.
- This smoked haddock, black pudding and leek gratin recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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