Potatoes were always a steady staple in my house. Coming from a farming background they were an essential part of our daily meals. If there weren't a few spuds on the plate my father would be rather certain he had gone the day without any dinner. Growing up in Ireland in the eighties you'd have to be fierce posh to be eating the likes of pasta or rice, so the original 'superfood', the potato, was never in fear of being knocked off its number one spot. Even though every sort of a carbohydrate is now available to plate up for dinner, my heart has always remained with the humble spud. They're incredibly versatile, making them a marvellous base for something scrumptious. When trying to please a household of different likes and dislikes versatility and a little creativity is key to clean after-dinner plates. One of my son's has followed in his Granddad's footstep and no matter what the dinner, be it a creamy chicken dish, a bolognese or even a korma, he's happiest when spuds are somewhere in the mix. While for me, there's not much a bowl of steaming, creamy mashed potatoes can't comfort.
Potato, Cod & Cauliflower Gratin
2. To make the sauce, melt the butter, over a low heat, in a medium sized saucepan. Once melted, using a wooden spoon, add the flour and stir for 2 minutes to allow the flour to cook a little, but be careful that it doesn’t burn.
3. Turn up the heat and very slowly whisk in the milk, using a hand whisk. Stirring constantly, bring to the boil then immediately turn down the heat and simmer for a minute. Season with a little sea salt and freshly ground pepper. Take from the heat and stir in half of the cheese.
4. Add the par-cooked potatoes and cauliflower to a large casserole dish. Top with the bite-size pieces of cod.
5. Pour over the cheese sauce, making sure to cover the potatoes, fish and cauliflower. Sprinkle over the remaining cheese.
6. Place in the pre-heated oven for 20- 25 minutes, until the cheese is golden and bubbling and the fish is cooked through.
7. Serve straight away with a little slice of lemon, for squeezing over the dish.