- Serves: 4
- Prep: 60 minutes
- Cook: 1 minutes
- Difficulty: Easy
350g smoked haddock, cut into 4cm chunks (remove the skin)
knob unsalted butter
750g potatoes, finely sliced
4 shallots, finely chopped
3-4 sprigs thyme, leaves picked
300ml semi-skimmed milk
200ml half-fat crème fraîche
150g baby spinach
30g Parmesan, grated
- Skin your haddock by grabbing the tail end of the fish. Make a small angled cut through the flesh but not through the skin. Slide the knife along the skin to remove. Then cut the haddock in to bite size pieces.
- Preheat the oven 200C/ fan 180C/ gas 6 and boil the kettle.
- Melt the butter in a large pan over a medium heat. Add the shallots and thyme leaves and cook for 3 minutes until softened. Add the potato slices and stir to coat in the buttery mixture.
- Pour in the milk, bring to a simmer, then cover and cook for 7-8 minutes, until the potatoes are just tender.
- Meanwhile, wilt the spinach by placing in a colander and pouring over a kettle of hot water. Rinse with cold water. Squeeze out as much liquid as possible. Season then set aside.
- When the potatoes are ready, add 125ml crème fraîche. Boil for 2-3 minutes or until the liquid has reduced and thickened. Season well.
- Spoon half the potato mixture into a 24cm x 21cm ovenproof dish, scatter over the spinach and haddock and top with the remaining potato mixture.
- Then 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.