Smoked Haddock, Leek & Sweet Potato Gratin

Ingredients

3 leeks (trimmed and sliced 1cm)

200g sweet potatoes, peel and diced small

400g potatoes, scrubbed and sliced thinly

300ml milk, or vegetable, fish or chicken stock

300ml double cream

400g undyed smoked haddock fillets, skinned and sliced into chunky pieces.

Salt and pepper to taste

Optional:

100g or a handful of prawns, raw or cooked, straight from frozen are fine

How to make it...

• Cook the leeks and sweet potato cubes in a medium sized pan with the butter and a splash of water, over a gentle heat for 15 - 20 mins until completely soft.
• Meanwhile, heat the milk or stock in a wide pan, season the sliced potatoes with a few pinches of salt and add to the milk, move to the simmering plate and cook gently for 10 mins, turning the slices over once or twice during cooking. Don’t worry if one or two of the slices stick to the bottom of the pan. Next add the cream, stir to loosen the potato slices then cook for a further 10 minutes to nearly cook the potatoes. The slices should be very nearly cooked.
• Either use the potato pan for baking the gratin, in which case remove the slices on to a separate plate, add the cooked leeks and sweet potato, smoked haddock and prawns (optional), then top with the slices of potato and creamy sauce.
• Alternatively, take a gratin dish, place half the cooked leeks and sweet potato in first, add smoked haddock and a handful of prawns if using, then the potato slices and finally any creamy cooking mixture left in the pan.
• Season with a little salt and a grind of black pepper and bake in the AGA roasting oven, on the grid shelf on the floor, for 20 - 30 mins until bubbling and lightly brown on top.
• Serve with some steam fry greens.

This recipe was part of our online AGA cooking demonstration produced and presented by AGA specialist, Naomi Hansell. To find out more about when our next demonstration is and how to book, please click here.