Gratin of Smoked Haddock with Rooster Potatoes & Gubbeen Cheese

Haddock gratin Haddock gratin
4 people 40 minutes 10 minutes


  • 0 - Balsamic Vinegar to serve
  • 0 - Black Pepper
  • 50 g Gubbeen Cheese grated
  • 1 tbsp Horseradish
  • 300 g Smoked Haddock skinned, boned and chopped
  • 100 ml SuperValu Cream
  • 1 tbsp SuperValu Fresh Parsley
  • 0 - SuperValu Rocket Leaves to serve
  • 2 large SuperValu Rooster Potatoes peeled, cooked and sliced
  • 0.5 head SuperValu Savoy Curly Cabbage shredded


  1. Preheat the grill to high.
  2. Place the chopped smoked haddock and cabbage in a medium pot. Add a cup of water and bring to the boil, then reduce the heat and simmer for 3 minutes. Drain off half the cooking liquid. Gently stir in the cream and horseradish sauce and simmer for 3 minutes more.
  3. Spoon into four individual gratin dishes and arrange the cooked potatoes on top in overlapping rows. Scatter with the grated Gubbeen cheese and some freshly ground black pepper.
  4. Finish under the hot grill, until the cheese is melted and golden. Garnish with the parsley and serve with a rocket salad drizzled with a little balsamic vinegar.
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