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.

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.

Gratin cremoso di eglefino affumicato con porri e patate

Creamy Smoked Haddock Gratin with Leeks and Potatoes

Rated 4.0 stars by 2 users

Cuisine

British

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

480

Smoked haddock is a powerhouse of flavour in traditional British cookery, prized for its flaky texture and robust, smoky depth. This creamy smoked haddock gratin elevates it to the centre of a hearty, soul-warming meal.

Combined with sliced waxy potatoes and sautéed leeks, the fish bakes beneath a luscious cheese sauce that turns golden and bubbling in the oven.

Poaching the haddock first not only softens the fillet but infuses the milk with delicious, savoury complexity that enhances the sauce. The addition of mustard and mature cheddar brings a punch of sharpness to balance the richness.

This dish is ideal for colder evenings, making a statement as a main course with just a simple side of greens. It's comforting, refined, and unfussy — exactly what homestyle cooking should be.

Image of Creamy Smoked Haddock Gratin with Leeks and Potatoes

Ingredients

500g smoked haddock fillet (undyed), skinless and boneless
500g waxy potatoes, thinly sliced
1 leek, cleaned and sliced
1 onion, finely chopped
2 cloves garlic, minced
300ml whole milk
150ml double cream
25g butter
25g plain flour
1 teaspoon Dijon mustard
50g mature cheddar cheese, grated
Salt and freshly ground black pepper
Fresh parsley, chopped (for garnish)

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Directions

Preheat oven to 200°C (400°F). Grease a medium-sized ovenproof baking dish.
Gently poach the smoked haddock in the milk in a saucepan over low heat for 5–7 minutes. Remove fish with a slotted spoon; reserve the milk.
In another pan, melt butter. Sauté onion, garlic, and leek until soft.
Stir in flour to form a roux. Gradually add the reserved milk and cream, whisking until smooth.
Add mustard and cheddar cheese. Stir until cheese melts and sauce thickens. Season to taste.
Layer half the potatoes in the baking dish, then flaked haddock, sautéed leek mixture, and remaining potatoes.
Pour cheese sauce evenly over the top.
Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until golden and bubbling.
Garnish with chopped parsley and serve hot.

Nutrition

Serving Size: 1
per serving: Calories; 480

Amount/Serving % Daily Value

Fat: 28 grams; 36%
Saturated Fat: 14 grams; 70%
Cholesterol: 85 milligrams; 28%
Sodium: 620 milligrams; 27%
Carbs: 28 grams; 10%
Protein: 30 grams
Sugar: 4 grams
Fiber: 3 grams; 11%

Suggerimenti per il gratin di eglefino affumicato

Usa l'eglefino affumicato non colorato per un sapore e un aspetto migliori.
Non cuocere troppo l'eglefino durante la cottura: 5-7 minuti sono sufficienti.
Usa il latte in camicia per arricchire la salsa: è piena di sapore.
Le patate cerose mantengono meglio la loro forma.
Tagliare le patate sottilmente per ottenere una cottura uniforme.
Assaggia la salsa prima di assemblarla: bilancia attentamente il sale.
Aggiungi senape per una sottile nitidezza.
Lasciare riposare il gratin per 5-10 minuti prima di servire.
Per una superficie croccante, aggiungere il pangrattato prima di infornare senza coperchio.
Conserva gli avanzi in un contenitore ermetico per un massimo di 3 giorni.

Servitelo con suggerimenti

Fagiolini al vapore
Crisp garden salad with lemon vinaigrette
Piselli al burro
Barbabietola marinata o cavolo rosso
Pane croccante
Spicchi di aneto e limone
Vino bianco secco leggero
Carote o pastinache arrostite
Senape in grani a parte
Un uovo in camicia per un tocco in stile brunch

Domande frequenti

D: Posso utilizzare l'eglefino affumicato congelato?
R: Sì, scongelalo accuratamente e asciugalo prima di metterlo in camicia.

D: Posso andare avanti?
R: Sì, assemblare in anticipo e conservare in frigorifero. Cuocere quando è pronto per servire.

D: Posso usare una crema più leggera?
R: Sì, usa panna leggera o metà latte e metà crème fraîche.

D: È senza glutine?
R: Sostituisci il roux con la farina senza glutine.

D: Posso congelarlo?
R: Puoi, ma la consistenza delle patate potrebbe cambiare leggermente.

D: Quale formaggio posso usare al posto del cheddar?
R: Gruviera, Emmental o anche parmigiano vanno bene.

D: Quali patate funzionano meglio?
R: Varietà cerose come Charlotte o Yukon Gold.

D: Posso aggiungere verdure?
R: Sì, prova gli spinaci, i piselli o le zucchine tagliate sottili.

D: Quanto dureranno gli avanzi?
R: Fino a 3 giorni in frigorifero in un contenitore sigillato.

D: Posso farlo senza panna?
R: Sì, sostituisci la panna con più latte e riduci leggermente per aumentare la densità.

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Gratin cremoso di eglefino affumicato con porri e patate

Creamy Smoked Haddock Gratin with Leeks and Potatoes

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Suggerimenti per il gratin di eglefino affumicato

Servitelo con suggerimenti

Domande frequenti

Chef's Recommendation

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Creamy Smoked Haddock Gratin with Leeks and Potatoes

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Suggerimenti per il gratin di eglefino affumicato

Servitelo con suggerimenti

Domande frequenti

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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