Arbroath Smokie and Leek Gratin
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Ingredients
- 500 g arbroath smokie (smoked haddock) fillets
- 3 leeks, sliced
- 200 ml double cream
- 100 g mature cheddar, grated
- 500 g potatoes
- 20 g butter
- 0.5 tsp dried thyme
Nutrition (per serving)
- Calories
- 612 kcal
- Protein
- 40.7 g
- Carbohydrate
- 23.9 g
- of which sugars
- 4.9 g
- Fat
- 38 g
- of which saturates
- 23.1 g
- Fibre
- 5.3 g
- Salt
- 4.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and thinly slice the potatoes and parboil in salted water for 5 minutes, then drain.
- 2
Melt the butter in a pan and cook the sliced leeks for 8 minutes until soft.
- 3
Flake the arbroath smokie fillets into a baking dish, removing any skin and bones, and scatter the softened leeks over the top.
- 4
Layer the parboiled potato slices over the fish and leeks, then pour over the double cream and sprinkle with dried thyme.
- 5
Scatter the grated mature cheddar over the top and bake at 190C (170C fan, gas 5) for 30 minutes until golden and bubbling.
- 6
Rest for 5 minutes before serving.
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