Smoked Haddock and Bacon Potato Gratin

This creamy Smoked Haddock, Bacon and Potato Gratin from Delicious Magazine makes a great family meal. It’s an easy to make crowdpleaser.

Ingredients – Serves 4

300g smoked haddock, cut into 3cm pieces

1.2kg maris piper potatoes, cut into 3mm thick slices

200g British free-range smoked bacon lardons

20g butter

400g banana shallots, thinly sliced

3 garlic cloves, crushed

1½ tbsp plain flour

300ml dry white wine

Small handful fresh rosemary sprigs, leaves roughly chopped, a few sprigs reserved

600ml double cream

40g gruyère cheese, grated

Method

Step 1

Put the potatoes in a pan, cover with water and bring to the boil. Simmer for 5-10 minutes until becoming tender, then drain and set aside in the colander.

Step 2

Meanwhile, fry the bacon in a large deep frying pan for 10-15 minutes on a medium-high heat until golden and very crisp. Remove and set aside. Add the butter and shallots to the pan; fry for 10-12 minutes until starting to soften and colour. Add the garlic and flour, cook for 1 minute, stirring, then pour in the wine and bubble for 2 minutes. Turn the heat off. Heat the oven to 160°C/140°C fan/gas 3.

Step 3

Layer half the cooked potatoes in the baking dish, then scatter over the shallot mixture, bacon, haddock, chopped rosemary and half the cream. Top with the remaining potatoes (overlapping slightly to create a circular pattern) then top with the rest of the rosemary sprigs. Pour over the remaining cream. Bake for 1 hour, then top with the grated cheese. Return the gratin to the oven for 35-40 minutes more until the potatoes are golden and cooked through. Leave the gratin to stand, loosely covered with foil, for 15 minutes before serving. Serve with a sharply dressed green salad, if you like.