Smoked haddock and potato gratin

1. Preheat oven to 200'c

2. Melt a knob off butter in a large pan and add the shallots and thyme leaves, cook for 3 mins

3. Add the potato slices and stir to coat with the buttery mixture

4. Pour in the milk, cover and simmer for 7-8 minutes, until the potatoes are tender

5. Wilt the spinach in a colander, pouring over boiling water, rinse with cold water and squeeze out as much liquid as possible

6. Add 125ml of creme fraiche to the potato mixture and cook for 2-3 minutes or until the liquid has reduced and thickened. Season well.

7. Spoon half the potato mixture into an ovenproof dish, scatter over the spinach and haddock and top with the remaining potato mixture.

8. Spread the creme fraiche over the top, sprinkle with parmesan and breadcrumbs

9. Bake for 25/30 minutes