Smoked fish and potato gratin

Chef: IKEA
Prep: 15 mins
Cook: 45 mins
Smoked fish and potato gratin
A gratin is comfort food in one bite and this smoked fish version with cream and potatoes will do you proud.

Knob of unsalted butter

750g potatoes, finely sliced

1 large onion, finely chopped

3-4 sprigs thyme, leaves picked

300 ml semi-skimmed milk

200 ml half-fat crème fraîche

150g baby spinach

350g skinless smoked haddock or fish of choice, cut into 4cm chunks

30g Parmesan, grated

30g breadcrumbs

Preheat the oven to 200°C / 400°F / Gas mark 6.

Bring the kettle to the boil. Melt the butter in a large pan over a medium heat.

Add the onion and thyme and cook for 3 minutes until softened.

Add the potato slices and stir to coat in the butter mixture.

Pour in the milk and bring to a simmer, then cover and cook until the potatoes are tender, about 7-8 minutes.

Wilt the spinach by placing in a colander and pouring over the hot water from the kettle, then press out as much liquid as possible.

Season with salt and pepper then set aside.

When the potatoes are ready, add 125ml crème fraiche and boil for 2-3 minutes or until the liquid has reduced and thickened.

Season well with salt and pepper.

Spoon half the potato mixture into a 24 x 21cm ovenproof dish and layer over the spinach and fish and top with the remaining potato mixture.

Spread the remaining crème fraîche over the top layer of potatoes, sprinkle over the Parmesan, and finally the breadcrumbs.

Bake for 25-30 minutes, until golden then serve with a green salad if desired.


Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Cheese, Fish, Vegetables, Bread, Herbs

Recipe Type
Entertaining, Family Dinners

Level of Difficulty


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