• 750 g potatoes, cooked and peeled
  • 200 g skinless boneless smoked haddock fillet
  • 1 handful of chopped parsley
  • 1 handful of grated mature cheese, such as Gruyère, Comté or mature cheddar

For the béchamel sauce:

  • 25 g butter
  • 25 g plain flour
  • 500 ml lukewarm milk, plus extra to thin the sauce if needed
  • 0.25 onion, skin removed
  • 1 clove
  • 1 bay leaf
  • a pinch of ground nutmeg


  1. 1

    Start by making the béchamel sauce. Melt the butter in a medium pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly.

  2. 2

    Return the pan to a medium heat; add the onion, clove and bay leaf and simmer for 10 minutes, whisking frequently. If the sauce becomes too thick, whisk in a little more milk.

  3. 3

    Finish the sauce by removing the onion, clove and bay leaf, then add the nutmeg and season with salt and pepper – I like to use white pepper. Leave to cool slightly.

  4. 4

    Preheat the oven to 180°C, fan 160°C, gas 4. Slice the potatoes into ½cm-thick rounds. Cut the haddock into small chunks and add to the béchamel sauce with most of the parsley. Mix together, then add the potatoes.

  5. 5

    Transfer to a baking dish, about 18cm x 22cm; top with the grated cheese. Bake for 25-35 minutes, or until bubbling. Sprinkle with the reserved chopped parsley before serving.


    Get ahead: assemble to the end of step 5 up to 2 hrs ahead; chill.

Nutritional Details

Each serving provides
  • Energy 2805kj 670kcal 34%
  • Fat 19.9g 28%
  • Saturates 11.7g 59%
  • Sugars 14.7g 16%
  • Salt 2.6g 43%

% of the Reference Intakes

Typical values per 100g: Energy 356kj/85kcal

Each serving provides

14.7g carbohydrate 7.2g fibre 39.3g protein

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