Name: Creamy Fish Finger Gratin
Prep time: 15 min
Cook time: 55 min
Yield: 4
Cuisine: British
Ingredients: 600g potatoes, peeled and sliced wafer-thin; 2 boxes frozen fish fingers; 300ml double cream; 150ml whole milk; 1 small onion or leek, finely sliced; 1 garlic clove, crushed; 50g cheddar, grated; 1 tbsp butter; Salt and black pepper

Ingredients

Serves 4 people

600g potatoes, peeled and sliced wafer-thin
2 boxes frozen fish fingers
300ml double cream
150ml whole milk
1 small onion or leek, finely sliced
1 garlic clove, crushed
50g cheddar, grated
1 tbsp butter
Salt and black pepper

Method

Heat the oven to 200°C / 180°C fan / gas 6. Grease a shallow baking dish with the butter.

In a jug, mix the double cream, milk, garlic, onion or leek, salt and black pepper.

Lay half the potato slices in the dish. Pour over half the cream mixture. Add the rest of the potatoes.

Arrange the frozen fish fingers in a neat row on top. Pour over the remaining cream mixture.

Scatter the cheddar over everything.

Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes, until the potatoes are tender when poked with a knife, the fish fingers are cooked through, and the top is golden and bubbling.

Rest for 5 minutes, then serve.

Tips & Notes

Peas or broccoli on the side is plenty — the gratin does the heavy lifting.
Slice the potatoes as thin as you can so they cook through under the fish fingers.

Creamy Fish Finger Gratin

Ingredients

Method

Tips & Notes

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