Tips for Smoked Haddock Gratin
-
Use undyed smoked haddock for better flavour and appearance.
-
Don’t overcook the haddock during poaching — 5–7 minutes is enough.
-
Use the poaching milk to enrich the sauce — it’s full of flavour.
-
Waxy potatoes hold their shape best.
-
Slice potatoes thinly for even baking.
-
Taste your sauce before assembling — balance salt carefully.
-
Add mustard for a subtle sharpness.
-
Let the gratin rest for 5–10 minutes before serving.
-
For a crispy top, add breadcrumbs before baking uncovered.
-
Store leftovers in an airtight container for up to 3 days.
Serve It With Suggestions
-
Steamed green beans
-
Crisp garden salad with lemon vinaigrette
-
Buttered peas
-
Pickled beetroot or red cabbage
-
Crusty bread
-
Dill and lemon wedges
-
Light dry white wine
-
Roasted carrots or parsnips
-
Grain mustard on the side
-
A poached egg for a brunch-style twist
FAQs
Q: Can I use frozen smoked haddock?
A: Yes — defrost thoroughly and pat dry before poaching.
Q: Can I make it ahead?
A: Yes — assemble ahead and refrigerate. Bake when ready to serve.
Q: Can I use a lighter cream?
A: Yes — use light cream or half milk, half crème fraîche.
Q: Is it gluten-free?
A: Substitute gluten-free flour for the roux.
Q: Can I freeze it?
A: You can, but the texture of potatoes may change slightly.
Q: What cheese can I use instead of cheddar?
A: Gruyère, Emmental, or even Parmesan work well.
Q: What potatoes work best?
A: Waxy varieties like Charlotte or Yukon Gold.
Q: Can I add vegetables?
A: Yes — try spinach, peas, or thinly sliced courgette.
Q: How long will leftovers last?
A: Up to 3 days in the fridge in a sealed container.
Q: Can I make it without cream?
A: Yes — replace cream with more milk and reduce slightly for thickness.
