Smoked haddock & bacon gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- small knob of butter
- 4 rashers smoked streaky bacon
- 1 onionfinely sliced
- ½ small pack thymeleaves only
- 1kg baking potatoeswashed and sliced
- 350g skinless smoked haddockcut into large chunks
- 300ml half-fat crème fraîche
- crisp green saladto serve
Nutrition: per serving
- kcal346
- fat13g
- saturates7g
- carbs35g
- sugars4g
- fibre4g
- protein20g
- salt1.9g
Method
step 1
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.
step 2
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.
