Oh-so comforting and simple to prepare, this gratin recipe ticks all the boxes for an autumnal midweek meal. The classic combination of smoky haddock and creamy celeriac is a match made in heaven, and there's only one dish to wash up after tucking in – result.
Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat 1tbsp oil in a medium pan and gently cook the onion, stirring occasionally, for 10min until softened. Add garlic and thyme, fry for 1min, then set pan aside, off the heat. Meanwhile put the haddock into a medium frying pan in a single layer and pour over milk. Bring gently to the boil, then set pan aside for a few minutes to let the fish cook through.
Step 2Lift out fish with a slotted spoon on to a plate and flake into large pieces. Strain milk into a jug and add the cream; season generously. Set aside.
Step 3 Finely slice celeriac and potatoes (a mandolin is best for this). Butter a 3 litre ovenproof serving dish. Place a layer of celeriac and potatoes in the bottom of the dish, top with a layer of onions and flaked fish and repeat layering until all veg and fish are used up. Pour over milk mixture. Cover dish with foil and cook in oven for 45min.
Step 4Mix ciabatta pieces with remaining oil and some seasoning. Uncover gratin and scatter over the bread and grated cheese. Return to oven for 30-35min until golden and vegetables are tender and can easily be pierced with a knife. Serve with a crisp green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
