Fish and potato gratin

Preheat the oven at 200°C

Wash and slice 2 leeks, sweat the rings in 25g butter

Peel and thinly slice (using a mandolin is best) 500g waxy potatoes (I used Gourmand)

Cut 300g fillets of haddock or whiting in bite size chunks

Butter an oval casserole, cover the bottom with the leek and 50g samphire.

Sprinkle with 50g grated cheese (I used Old Amsterdam)

Then add the fish (I added some left over brown shrimps as weel) season with salt and pepper, 1 tsp thyme leaves and again 50g grated cheese.

Finish with the potato slices, each one covering 80% of the previous one. Stick 4 laurel leaves between the potatoes. Add another tsp thyme leaves and some ground paprika.

Whisk 200ml double cream with 1 grated clove of garlic and some pepper, then pour over the potatoes.

Finally cover with 50g grated cheese, cover with alu foil and bake in the hot oven for 45 mins.

Then raise the temperature to 220°, remove the alu foil and bake for another 12-15 mins to create a gold brown top.

(Here Yvette van Boven's original recipe in Dutch)

Follow me on Instagram @peterschoenmaker7 

and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle