Go Back Email Link
–+ servings
Creamy gratin of smoked haddock, tomatoes and potatoes in a deep oval casserole dish with crusty rolls and green veg in the background.

Creamy Gratin of Smoked Haddock, Tomatoes and Potatoes

By: Deborah
Creamy smoked haddock gratin with tomatoes and potatoes, baked until golden and bubbling. A rich, comforting fish dish perfect for cosy dinners. 
PREP: 25 minutes
COOK: 1 hour
TOTAL: 1 hour 25 minutes
Servings: 4 people
PRINT RECIPE PIN RECIPE

Equipment

Ingredients

  • 700 g (1.5 lb) waxy new potatoes (eg: Charlotte) unpeeled, scrubbed and finely sliced (use a mandoline if you have one)
  • 400 g (2 ¾ cups) tomatoes finely sliced (don't save the juices from the chopping board)
  • salt and freshly ground black pepper
  • 6 thyme sprigs leaves only
  • 500 ml (2 ¼ cups) double cream (I use Elmlea to reduce the calories!)
  • 1 clove garlic sliced
  • 1 to 2 tsp English mustard to taste
  • 500 g (1.1 lb) smoked haddock fillets skin removed and cut into 4cm pieces
  • 40 g (⅓ cups) extra mature cheddar cheese grated
  • 15 g (3 tbsp) parmesan cheese grated

Instructions

  • Preheat the oven to 210C/190C fan/gas 6.5. Put a metal baking tray in the oven to heat up.
  • 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 small saucepan to boiling, then strain it into a bowl or jug and stir in the mustard, to taste. Pour half of the cream mixture over the vegetables.
  • Lay the fish chunks 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 on the hot baking tray 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 green vegetable side dishes and crusty bread on the side to soak up the creamy sauce!

Notes

  • Optional variations:
    • Cheesy haddock gratin - swap the smoked haddock for unsmoked and add some grated cheese to the cream and garlic.
    • Leek and haddock bake - replace the tomatoes slices with sautéed leeks.
    • Add spinach or kale - layer baby spinach leaves or chopped kale with the potatoes and tomatoes.
  • This creamy gratin of smoked haddock, tomatoes and potatoes recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:

Nutrition

Calories: 774kcal | Carbohydrates: 36g | Protein: 43g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 251mg | Sodium: 1266mg | Potassium: 1695mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2995IU | Vitamin C: 32mg | Calcium: 294mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS air fryer baby potatoes, baked fish dishes, British classic recipes, comfort food recipes UK, creamy fish gratin, Diana Henry, easy fish dinner recipes, From the Oven to the Table, haddock and potato gratin, smoked haddock gratin, smoked haddock recipe UK
Leave a star rating and comment below!