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Creamy gratin of fish, tomatoes and potatoes

A gratin is a French dish that is baked or broiled in a shallow dish like a Pyrex dish. The word is derived from the French "gratiner" which means crispy crust. The characteristics of a gratin are a crust usually composed of cheese and/or breadcrumbs and it is always cooked in the oven. Gratins usually hide in plain sight, and quite a few dishes that we enjoy as bakes or melts are gratins in reality.

This is a classic gratin that has adopted English flavours. The combination of soft potatoes, tartness from the tomatoes and the herbed cream sauce that envelopes the fish is delicious. This is a dish that highlights the elegance of English cooking and their use of fish. This is, admittedly, a rich dish from all the cream, and one that I can make only occasionally, but the calories are so worth the indulgence.

This cookbook, in particular, is full of super simple recipes with flavours from around the world. My recommendation is to get all of her cookbooks, yes I do have them all and absolutely love the flavours and recipes from each of them. She also posts some amazing recipes on Instagram, follow her.

For more delicious recipes from this cookbook click here.

1 lb fish fillets of your choice, snapper, cod or tilapia

1/2 lb tomatoes, cut into thin circles

1 lb potatoes

Salt, to taste

1 teaspoon pepper

1 teaspoon dried thyme

1 1/2 cups cream

2 garlic cloves, minced

2-3 teaspoons Colemens mustard or other strong mustard

2/3 cup grated cheddar cheese

1/4 cup grated Parmesan cheese

Olive oil spray

Peel the potatoes and cut them into very thin slices using a mandolin on the thinnest setting. Set aside in cold water so they do not discolour.

Spray a 9X13 inch Pyrex oven-safe dish with olive oil. Layer half the potatoes on the bottom followed by half the tomatoes. Sprinkle each layer with a few dried thyme leaves as you go along.

Heat the cream in a pot. Add the garlic and let it come to barely a boil. Turn off the heat and allow to cool completely. The cream should be cold or the mustard will split the cream. Add the salt, pepper and mustard and mix in well. taste for salt and a strong spice from the mustard.

Add the fish and top with 1/2 the cheese, both cheddar and the Parmesan. Pour in most of the cream-mustard mix making sure to get it into the corners. Add the tomatoes on top followed by the potatoes. Top with as much of the remaining cream as you can. Top with the remaining cheese in a layer.

Preheat the oven to 375° F.

Cover the dish tightly with foil. Bake for 45 minutes. Open and test the potatoes with a skewer to make sure they are cooked. Bake for an addition 10-12 minutes till the top is well browned.

Remove and allow to sit for 3 minutes. Serve.

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