Smoked Haddock and Spinach Gratin | Easy Creamy Smoked Haddock Gratin with Spinach
This smoked haddock and spinach gratin is a wonderfully comforting dish that my family absolutely loves. Everything cooks in one dish, the flavours melt together beautifully, and the result is a creamy, golden bake that feels perfect for a relaxed mid‑week dinner.
Flaky smoked haddock, tender spinach and a rich, velvety sauce come together under a bubbling, golden topping, creating a meal that’s simple to make, deeply satisfying and full of cosy, savoury flavour.
Serving Suggestions for Smoked Haddock & Spinach Gratin
- Steamed green beans with lemon and black pepper
- Tenderstem broccoli — steamed or roasted
- Peas — buttered, minted, or with lemon zest
- Roasted cherry tomatoes for sweetness and acidity
- Honey‑roasted carrots or carrots & parsnips
- Simple green salad with a sharp vinaigrette
- Cucumber and dill salad for something cool and fresh
- Garlic roasted new potatoes for crisp contrast
- Buttered new potatoes for a softer side
- Chips — a brilliant pub‑style pairing with the creamy, smoky gratin
- Crusty bread or buttered baguette to scoop up the sauce
- Sautéed spinach with garlic and lemon
- Roasted courgettes with thyme
- Steamed asparagus in spring
- Lemon wedges for squeezing over the top.
Variations: Smoked Haddock & Spinach Gratin
- Cheesy Smoked Haddock & Spinach Gratin — add extra cheddar or Parmesan for a richer, more indulgent topping.
- Garlic‑Rich Smoked Haddock & Spinach Gratin — increase garlic for deeper savoury warmth in the sauce.
- Herby Smoked Haddock & Spinach Gratin — boost parsley, chives or dill for fresh, fragrant lift.
- Smoked Haddock & Spinach Gratin with Leeks — add sautéed leeks for a sweeter, softer base.
- Smoked Haddock & Spinach Gratin with Potatoes — layer thin potato slices underneath for extra comfort and bulk.
- Smoked Haddock & Spinach Gratin with Broccoli — add small broccoli florets for freshness and colour.
- Smoked Haddock & Spinach Gratin with Peas — stir in peas for pops of sweetness that brighten the dish.
- Smoked Haddock & Spinach Gratin with Sweetcorn — add sweetcorn for gentle sweetness and extra texture.
- Smoked Haddock & Spinach Gratin with Mustard — mix wholegrain mustard into the sauce for tangy sharpness.
- Smoked Haddock & Spinach Gratin with Bacon — add crispy bacon for smoky savoury depth.
- Smoked Haddock & Spinach Gratin with Mushrooms — include mushrooms for earthy richness that thickens the sauce.
- Smoked Haddock & Spinach Gratin with Lemon — finish with lemon zest for a bright citrus lift.
- Smoked Haddock & Spinach Gratin with Prawns — add prawns for a more luxurious, seafood‑rich version.
- Smoked Haddock & Spinach Gratin with Extra Cream — increase cream for a silkier, more indulgent sauce.
- Crispy‑Top Smoked Haddock & Spinach Gratin — add breadcrumbs to the cheese topping for extra crunch.
Smoked haddock and spinach gratin
Smoked haddock and spinach gratin with flaky fish in a creamy sauce, topped with a golden crust, creating a warm, comforting dish that looks rustic, rich and homely.
Equipment
- 2 saucepans
- Food processor
- Oven proof dish
Ingredients
Cheese sauce
- 50 g unsalted butter
- 40 g plain flour
- 500 ml semi-skimmed milk
- 200 g cheddar cheese, grated
- large pinch of pepper
Smoked haddock and spinach gratin
- 350 g spinach
- 4 smoked haddock (frozen or fresh)
- 1 slice of white bread (to make breadcrumbs)
- 1 tbsp dried parsley (½ tbsp fresh parsley)
Instructions
Make the cheese sauce
- In a large saucepan, melt the butter over a medium heat. Using a large balloon whisk, add the flour and whisk continuously for a minute.
- Gradually whisk in the milk, a little at a time. Cook for around 10 mins until thickened and smooth.
- Remove the sauce from the hob, add the cheese and stir until the cheese has melted.
Smoked haddock and spinach gratin
- Pre-heat the oven to 200℃
- Whilst making the cheese sauce, pop the spinach in a saucepan of salted hot water for a few mins, then drain in a colander. Top Tip : ensure you squeeze as must water out as possible, or you may have a puddle of water at the bottom of your dish.
- Spread the spinach at the bottom of a baking dish. Place the haddock on top.
- Pour the cheese sauce over the top.
- Whizz a slice of bread and parsley in a food processor until you get breadcrumbs. Sprinkle this over the top, place in the oven and cook for around 20-35mins (depending on whether you are using fresh or frozen fish), ensure your haddock is pipping hot throughout.
- Serve immediately with some chips/mash and green veg.