Smoked haddock & bacon gratin

Name: Smoked haddock & bacon gratin
Cook time: 40 min
Total time: 1 h 40 min
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

1h 40m

Smoked haddock & bacon gratin

Prep—

Cook40 min

Additional1h

Total1h 40m

Good Food team

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

Instructions

2 steps

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.

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.

Progress

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