UK Edition
Cheddar-crusted cod with layered potatoes and leeks
The addition of double cream gives this simple one-pan dish a luxurious feel
This is luxurious, despite being a one-pot dish. It’s absolutely good enough to cook for friends on a Saturday night.
Overview
Prep time
15 mins
15 mins
Cook time
1 hr 15 mins
1 hr 15 mins
Serves
4
4
Ingredients
- 1kg potatoes, peeled
- 2 large leeks, coarse outer leaves and green ends removed, trimmed and very finely sliced
- 1 large garlic clove, very finely sliced
- 525ml double cream
- 125ml full-fat milk
For the fish
- 60g fresh white breadcrumbs
- 1½ tbsp finely chopped parsley
- 60g mature cheddar, finely grated
- 20g Parmesan, grated
- 20g butter, melted
- 4 thick pieces of cod fillet, about 175g each (getting thick pieces is very important)
- wedges of lemon, to serve
Method
Step
Heat the oven to 170C/160C fan/gas mark 3.
Step
Using a mandoline, slice 1kg peeled potatoes very finely, almost wafer thin. As you do this, put them in a round, shallow, flameproof casserole – 30cm in diameter – layering them with 2 large very finely sliced leeks, 1 large very finely sliced garlic clove and some seasoning as you go.
Step
Pour 525ml double cream and 125ml milk over the vegetables and set the pan over a medium heat. Bring the contents of the dish to the boil, but don’t let the liquid bubble up over the sides. Turn the heat down and cook over a medium heat for 10 minutes. This just helps soften the potatoes before the dish goes into the oven, and raises the temperature so it’s not going in cold.
Step
Put the dish in the oven and cook for 30-35 minutes. The liquid will reduce quite a bit and the potatoes will become tender.
Step
Mix 60g breadcrumbs, 1½ tbsp finely chopped parsley, 60g finely grated cheddar, 20g grated Parmesan and 20g melted butter and some seasoning together. Take the dish out of the oven. Turn the heat up to 190C/180C fan/gas mark 5 and wait until the oven reaches the new temperature.
Step
Put 4 thick pieces of cod fillet on top of the potatoes, divide the breadcrumb mixture between them – patting the crust down on top of the fish with a spoon – and return the dish to the oven.
Step
Bake until the fish is cooked through, about 15-16 minutes. Check the flesh in the thickest part – it should be white, not glassy.
Step
The potatoes will be too hot to serve immediately, so leave the dish to cool for about 7-8 minutes – remember that the fish will continue to cook during this time. Squeeze some lemon over the top and serve from the dish in which it has been cooked. Offer lemon wedges on the side.