Smoked haddock dauphinoise

Add smoked haddock to dauphinoise to make an easier, freeze-ahead fish pie. It’s a great fuss-free dinner when you have family or friends over

Prep:20 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 645
fat 44g
saturates 27g
carbs 39g
sugars 0g
fibre 4g
protein 22g
salt 1g

Ingredients

1kg Maris Piper or King Edward potatoes, peeled and sliced as thinly as possible
300ml double cream
1 tsp thyme leaves, plus extra to serve
25g parmesan, finely grated
300g skinless smoked haddock, cut into thin pieces
small knob of butter, for the dish
watercress, to serve

Method

Put the potatoes in a pan of cold, salted water and bring to the boil, then turn off the heat. Drain well. Tip the potatoes back into the pan and pour over the cream, then add the thyme, two-thirds of the parmesan and the haddock. Season and gently mix everything together.
Butter a medium-sized gratin dish, then tip in the potato mixture. Scatter with the remaining parmesan. Will keep covered and chilled for a day or frozen for three months. Defrost fully before cooking.
Heat the oven to 190C/170C fan/gas 5. Bake for 30-35 mins until golden and bubbling around the edges. Leave to cool for at least 5 mins, then serve straight from the dish with a dressed watercress salad on the side, if you like. Scatter with some extra thyme and grind over some black pepper to serve.

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