Ingredients with Measurements:
- 500g Grimsby smoked haddock fillets
- 1kg potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500ml whole milk
- 250ml double cream
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 50g unsalted butter
- 50g plain flour
- 100g mature cheddar cheese, grated
- 2 tbsp breadcrumbs
Special Equipment Needed:
- Large ovenproof dish
- Saucepan
- Whisk
- Cheese grater
Step-by-Step Instructions:
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. In a saucepan, heat the milk, cream, bay leaves, thyme, salt, and pepper until just boiling. Remove from heat and set aside.
3. In a separate pan, melt the butter over medium heat. Add the onion and garlic and cook until softened.
4. Add the flour to the pan and whisk until smooth. Cook for 1-2 minutes.
5. Gradually add the milk mixture to the pan, whisking constantly until the sauce thickens.
6. Add the grated cheese to the sauce and stir until melted.
7. Layer the sliced potatoes and smoked haddock in the ovenproof dish.
8. Pour the cheese sauce over the potatoes and haddock.
9. Sprinkle the breadcrumbs over the top of the dish.
10. Bake in the oven for 45-50 minutes or until the potatoes are tender and the top is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
200°C/180°C fan/gas mark 6
Serving size:
Serves 4-6 people
Nutritional information:
Calories: 550
Fat: 35g
Saturated Fat: 21g
Carbohydrates: 35g
Protein: 25g
Fiber: 3g
Sugar: 7g
Sodium: 900mg
Substitutions for ingredients:
- Grimsby smoked haddock can be substituted for any other smoked fish, such as salmon or cod.
- Double cream can be substituted for single cream or half-and-half.
- Mature cheddar cheese can be substituted for any other hard cheese, such as Parmesan or Gruyere.
Variations:
- Add sliced leeks or spinach to the dish for extra flavor and nutrition.
- Substitute the potatoes for sweet potatoes or butternut squash for a healthier option.
- Add a pinch of cayenne pepper or smoked paprika for a spicy kick.
Tips and Tricks:
- Soak the sliced potatoes in cold water for 10-15 minutes before layering them in the dish to prevent them from turning brown.
- Use a mandoline slicer to ensure even potato slices.
- Use a fork to check if the potatoes are cooked through before removing the dish from the oven.
Storage Instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat in the oven at 180°C for 15-20 minutes or until heated through.
Presentation Ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or steamed vegetables for a balanced meal.
Suggested Side Dishes:
- Roasted carrots and parsnips
- Green beans with garlic and lemon
- Buttered peas and carrots
Troubleshooting Advice:
- If the gratin is too dry, add more milk or cream to the cheese sauce.
- If the top is not golden brown, place the dish under the grill for a few minutes.
Food Safety Advice:
- Ensure the fish is cooked through before serving.
- Store leftovers in the fridge and consume within 3 days.
Food History:
Grimsby smoked haddock is a traditional British ingredient that has been smoked in the town of Grimsby since the 19th century.
Flavor Profiles:
The dish has a creamy, cheesy flavor with a smoky undertone from the haddock.
Serving Suggestions:
Serve as a main course for a comforting and hearty meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British