Smoked Haddock & Potato Gratin

When it’s cold outside this one will warm you up!!!

In a saucepan warm a half pint of milk and a half a pint of cream with some chopped garlic, rosemary, thyme,  salt & pepper. Do not let it boil.

Peel and thinly slice roughly 600g of potatoes and blanch them in salted water for 5 minutes. Drain and set aside to cool.

Chop about 500g of skinless smoked haddock into cubes.

Grease a baking dish with a mixture of oil and butter and then begin to layer the thinly sliced potato, pieces of smoked haddock and spoons of the cream.

Repeat the process until finished and press firmly with your hands down on the final layer. Any extra cream can be poured on top.

Finish with knobs of butter and some grated parmesan cheese and bake for about 20 minutes at 180c.

Check with a butter knife that the potatoes are fully cooked.

You can also add some leaves of baby spinach in between each layer for some extra vitamins!