Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and sliced into 1/8 inch rounds
  • 1 tsp sea salt
  • 2 tbsp unsalted butter
  • 1.2 lbs undyed smoked haddock fillets, skinned and cut into 1-inch chunks
  • 2 large leeks, white and light green parts only, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 1 tbsp Dijon mustard
  • 0.25 tsp freshly grated nutmeg
  • 0.25 tsp black pepper
  • 0.5 cup sharp white cheddar cheese, grated
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Place potato rounds in a large saucepan of cold salted water. Bring to a boil and simmer for 5–7 minutes until al dente. Drain thoroughly and let steam escape to ensure they are dry.
  2. In the same saucepan, melt the butter over medium heat. Sauté the sliced leeks and minced garlic until softened and translucent.
  3. In a small bowl, whisk together the heavy cream, whole milk, Dijon mustard, nutmeg, and black pepper to create an emulsified sauce.
  4. Layer half of the parboiled potatoes in a 9x13 inch ceramic baking dish. Top with the sautéed leeks and the chunks of smoked haddock.
  5. Add the remaining potatoes on top. Pour the cream mixture evenly over the layers, ensuring the sauce penetrates the crevices.
  6. Sprinkle the grated sharp white cheddar over the top. Bake at 400°F (200°C) for 25-30 minutes until the sauce is bubbling and the crust is mahogany-colored.
  7. Garnish with fresh chives before serving.