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Cheesy Haddock and Potato Bake

Janice Pattie
Cheesy Haddock and Potato Bake is a delicious creamy fish bake, with leeks, spinach and cheese sauce all topped with sliced potatoes and baked in the oven until crisp.
5 from 3 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine British, French
Servings 4
Calories 747 kcal

Equipment

  • Large saucepan
  • chopping board
  • Sharp knife
  • Measuring spoons
  • wooden spoon or spatula
  • small bowl
  • patry brush optional
  • large ovenproof dish

Ingredients
 

  • 500 grams leeks
  • 2 tbsp olive oil
  • 50 grams butter
  • 250 grams baby spinach
  • 380 grams haddock fillets
  • 300 millilitres creme fraiche
  • 1 tsp Dijon Mustard
  • 1 teaspoon cornflour
  • 1 tablespoon milk
  • 50 grams Grana Padano cheese grated
  • 120 grams mature cheddar grated
  • 500 grams potatoes
  • 1½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped parsley optional

Instructions
 

  • Clean, chop and wash 500 grams (2 cups) leeks to remove any grit.
  • Put 1 tbsp olive oil and 15 g (1 tbsp) butter in a large pan, add the leeks when the butter begins to sizzle. 
  • Saute the leeks gently until they are soft and slightly golden. 
  • Use a teaspoon of butter to grease a large ovenproof baking dish.
  • Transfer the cooked leeks to the baking dish, season with ½ tsp salt and ½ tsp pepper.
  • Put another 1 tbsp of olive oil and 15g (1 tbsp) butter into the pan and, when the butter begins to sizzle, add the 250 grams (9 oz) spinach leaves.
  • Cover the pan with a lid or use a sheet of foil and cook gently for 3-4 minutes until the spinach has wilted.
  • Place the wilted spinach over the leeks in the ovenproof dish.
  • If the fish has skin, remove the skin and cut 380 grams (14 oz) fish fillets into chunks and lay over the spinach and leeks. Season with 1 tsp salt and ½ tsp pepper.
  • Put 1 tsp of cornflour into a bowl and add about 1 tbsp cold milk, mix together.  The cornflour will prevent the creme fraiche from splitting when the dish is baked.
  • Add a generous teaspoonful of Dijon Mustard to the milk and cornflour and mix thoroughly.
  • Add 300 ml (1¼ cups) creme fraiche and 50 grams (¼ cup) grated Grano Padano and 100 g (1 cup) grated cheddar cheese and mix together.
  • Spread the mixture over the fish and vegetable layer.
  • Scrub the potatoes and slice thinly. You can peel them if you prefer.
  • Parboil in a pan of boiling water for about 5 minutes until soft but not breaking up. 
  • Place the par-cooked potato slices over the other ingredients in the ovenproof dish. 
  • Melt 20 g (1½ tbsp) butter in a pan or in the microwave, and brush the potato slices with the melted butter. Sprinkle over the remaining 20 grams (1 ½ tbsp) of grated cheddar.
  • Place the dish on a baking tray (sheet) and bake in the oven at 200℃/180℃ (fan) 400℉ for 30 minutes until the sauce is hot and bubbling and the potatoes are golden brown.
  • Serve with a green vegetable or a side salad and some crusty bread and butter to mop up the sauce.

Nutrition

Calories: 747kcalCarbohydrates: 24gProtein: 33gFat: 59gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.4gCholesterol: 202mgSodium: 1662mgPotassium: 975mgFiber: 4gSugar: 8gVitamin A: 9912IUVitamin C: 34mgCalcium: 569mgIron: 5mg