Scalloped Potato & Smoked Fish Pot
This recipe is perfect for a last-minute dinner party, utilising a simple list of ingredients, some of which - like potatoes, garlic and lettuce - you may already have. The Le Creuset 3-ply Stainless Steel 28cm Sautéuse is the perfect pan for the job. The wide interior gives a large surface area for one-layer cooking and allows the potatoes to brown perfectly both on the base and on top while in the oven.
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.
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