Cod au Gratin
This classic Newfoundland Cod au Gratin has healthy and tasty ingredients wrapped up in a flavorful cheese sauce. It's so delicious!
Ingredients
CHEESE SAUCE
- 1 1/2 cups Béchamel Sauce (without the nutmeg) see Recipe
- 1/4 tsp. mild paprika
- 1/4 tsp. mustard powder
- 1 1/2 cups Cheddar cheese, grated
- 1 tbsp. dill, finely chopped tips & tricks
FISH CASSEROLE
- 1 1/2 lbs. russet potatoes, peeled and sliced into 1/8-inch thick
- 1/4 cup water
- 1 1/2 lbs. cod, pat dry and cubed
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 tbsp. butter, plus more to grease the baking dish tips & tricks
- 2 cups leeks (about 2 medium), washed and quartered tips & tricks
- 1/2 cup carrots, diced
- 1/2 cup celery, diced tips & tricks
- 2 large cloves garlic, pressed
- 1/2 tsp. lemon zest
- 2 tbsp. Panko breadcrumbs
- 1/4 tsp. hot paprika, or to taste
Directions
CHEESE SAUCE
- Make the béchamel sauce recipe before adding paprika and mustard; whisk well.
- Add cheese by the handful and whisk until melted before adding more. Add dill and whisk once again.
- Place a piece of wax paper on top making sure it touches the surface and set aside until needed.
FISH CASSEROLE
- Preheat oven to 375ºF. Butter a 3-quart baking dish; set aside.
- Place sliced potatoes in a microwave-safe bowl, pour in water, wrap with cling film and transfer to the microwave; cook on “high” for 3 minutes.
- Carefully remove the bowl, flip potato slices, cover again with plastic wrap and return to microwave; cook for another 3 minutes.
- Arrange half the potato slices overlapping them to cover the bottom of the prepared baking dish; set aside.
- Pat dry cod fillets and cut into 2-inch cubes. Season generously with salt and pepper; set aside.
- Add pressed garlic and sauté for only 1 minute. Remove skillet from the heat.
- To assemble… Spoon half vegetable mixture over potatoes. Place seasoned cod pieces on top and sprinkle on lemon zest.
- Add a thin layer of Cheddar cheese sauce; spread evenly. Add the remaining half vegetable mixture and top with remaining half potatoes overlapping to cover the surface. Sprinkle on breadcrumbs.
- Spoon on the rest of cheese the sauce and sprinkle on hot paprika.
- Transfer to the preheated oven and bake for 45 minutes or until bubbly and golden brown.