Scalloped Potato & Smoked Fish Pot

Ingredients

• A glug of olive oil  
  
• 2kg potatoes, parboiled for 15 minutes with skins on 
  
• 2 large leeks (about 200g), finely sliced 
  
• ½ small lettuce (about 100g), roughly sliced (optional)   
  
• 3 large cloves garlic, roughly chopped 
  
• 8 sprigs thyme, leaves picked  
  
• 400ml whole milk  
  
• 350ml double cream  
  
• 500g smoked or white fish (ideally MSC certified), cut into 3cm cubes 
  
• Lettuce to serve, dressed with lemon and olive oil 

Method

• Preheat oven 200˚C/ Gas Mark 6 
  
• Place the 28cm Sautéuse on a medium heat and drizzle with a generous glug of olive oil. When hot add the sliced leeks, lettuce and a pinch of salt, gently fry with the lid on, stirring occasionally for 5 minutes or until the leeks brighten and begin to soften.  
  
• Meanwhile slice the parboiled potatoes into 3-4mm thick slices.  
  
• Next add the garlic and thyme leaves to the leeks and fry for a further minute.  
  
• Pour the milk, cream, fish and potatoes into a large mixing bowl, add the leek mixture and season generously with salt and pepper. Stir together, being careful not to break up the potatoes, taste and adjust the seasoning if required. Pour the potato mixture back into the Sautéuse, flatten out the mixture and place in the oven without the lid for 30 to 40 minutes, or until golden on top. Take to the table and serve straight from the pan.  
  
• Serve with a big green salad on the side. 
  

Cook's Notes

• Use the whole leek, including the green tops! They add a depth of flavour to the dish and save unnecessary waste. 
  
• If you have any leftover ham to use up, add up to 100g at the same time as the garlic and thyme.