A really easy dauphinoise, which is more than just a side dish. This haddock dauphinoise with Cypriot potatoes is so scrummy that I nearly ate the whole bake to myself. Its full of lovely chunky fish, creamy potatoes and is dotted with lardons of pancetta and circles of roasted leeks. This is certainly a great dish to come home to, any night of the week.
Cypriot new potatoes
With the first early potatoes still a little way off for the UK, its welcome news that Cypriot New Potatoes have arrived on our shores. With Tesco stocking these little beauties nationwide until the end of March, its the perfect time to go mental on an incredible potato dish.
Not only are Cypriot new potatoes great boiled and popped in a salad but they're also ideal for baking and roasting.....or even better: sliced and layered with cream to make a fabulous dauphinoise. These potatoes don't even need to be peeled!! Whoop!! So they can just be sliced and popped straight onto the tray.
To make sure that this delightful little potato was used to its full potential I decided to go all out on flavour. So along with potatoes and cream I added: haddock, garlic, leeks, pancetta, breadcrumbs and chives. The result was even better than I had imagined:
Preparing the bake
To make this bake there are a few easy preparation steps, before everything gets arranged in the tray and then popped in the oven:
First slice up your potatoes and leeks into round circles:
Drizzle some oil in a large oven proof dish and spread around using kitchen towel. Cut your fish into manageable chunks, which will fit in the dish and leave a substantial border. Place a handful of leeks in the centre of the dish and then position the fish on top:
Fill the border with layers of potatoes and leeks:
In a small pan mix milk, double cream, and chopped garlic. Bring to the boil and then pour over the fish and potatoes. Finish off by topping with pancetta and breadcrumbs:
Then the whole thing goes in the oven, uncovered, for 30 minutes or until golden brown on the top. Or wrap with cling film and put in the fridge until your ready to cook it.
Once baked to perfection, scatter over some chopped chives and served up:
Fabulous! Get yourself to Tesco while these amazing little potatoes are still on the shelves!!
Haddock dauphinoise with Cypriot potatoes
- ½ tbsp olive oil
- 500 g Cypriot New Potatoes - sliced into thin circles
- 300 g leeks - sliced into this circles
- 300 g haddock - cut to suit the size of your baking dish see above
- 200 ml double cream
- 200 ml semi-skimmed milk
- 2 cloves garlic finely chopped
- Pinch of sea salt and black pepper
- 65 g chopped pancetta
- 30 g breadcrumbs
- (see above pictures for further explanation)
- Pre-heat oven to 180 degrees C (fan)
- Drizzle the oil into a large ovenproof dish and spread evenly over the surface using a kitchen towel.
- Place a handful of sliced leeks in the centre of the dish and place the haddock on top of this, leaving a border around the edge of the dish.
- Layer the remaining leeks and the potatoes in the border and then put to one side.
- In a small pan add the cream, milk, garlic, salt and pepper, then gently heat and bring to the boil. Once boiling remove from the heat and carefully pour the mixture over the fish, potatoes and leeks.
- Finish off by scattering the top with pancetta and breadcrumbs.
- Put the whole dish into the centre of a pre-heated oven and bake for 15 minutes.
- Remove from the oven and gently press down on the potaoes and fish with the back of a spatula. This will compress the ingredients and bring the cream mix to the surface. Continue pressing down until the cream has covered the entire surface.
- Turn the oven up to 200 degrees C and then return the bake to the oven for a further 20 minutes or until you're happy with the colour.
- Once removed from the oven, set to one side for 5 minutes before serving. This allows the ingredients to settle so making it easier to dish up.
- Sprinkle with chives and then dig in.
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