Smoked haddock and sweetcorn potato gratin
Sliced potatoes, smoked haddock and sweetcorn baked in a creamy sauce until bubbling and crisp at the edges.
- Time1 hr 20
- LevelMedium
- Costabout £2.63 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Butter a large baking dish.
- 2
Warm the cream, milk and garlic in a pan until just steaming. Mix the cornflour with a splash of cold water, stir it in and simmer for 2 minutes until slightly thick.
2 min - 3
Layer a third of the potatoes in the dish. Cut the haddock into chunks and scatter half over, with half the sweetcorn.
- 4
Repeat with another layer of potatoes, the rest of the fish and sweetcorn, then finish with the last potatoes.
- 5
Pour over the creamy sauce and press everything down. Scatter over the cheddar and dot with the butter.
- 6
Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more, until golden and a knife slides through the potatoes easily.
60 min - 7
Rest for 5 minutes, then sprinkle with chives and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.