Real Recipes From Real Home Cooks ®

cod au gratin

Recipe by
Francine Lizotte
Surrey South, BC

This delicious classic Newfoundland dish has tasty ingredients wrapped up in a flavorful cheese sauce!

yield 6 servings
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For cod au gratin

  • 1 1/2 c
    béchamel sauce (without the nutmeg)
  • 1/4 tsp
    mild paprika
  • 1/4 tsp
    mustard powder
  • 1 1/2 c
    cheddar cheese, grated
  • 1 Tbsp
    dill, finely chopped
  • 1 1/2 lb
    russet potatoes, peeled and sliced into 1/8-inch thick
  • 1/4 c
  • 1 1/2 lb
    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
  • 2 c
    leeks (about 2 medium), washed and quartered
  • 1/2 c
    carrots, diced
  • 1/2 c
    celery, diced
  • 2 lg
    cloves garlic, pressed
  • 1/2 tsp
    lemon zest
  • 2 Tbsp
    panko breadcrumbs
  • 1/4 tsp
    hot paprika, or to taste

How To Make cod au gratin

  • 1
  • 2
    Make the béchamel sauce recipe before adding paprika and mustard; whisk well.
  • 3
    Add cheese by the handful and whisk until melted before adding more. Add dill and whisk once again.
  • 4
    Place a piece of wax paper on top making sure it touches the surface and set aside until needed.
  • 5
  • 6
    Preheat oven to 375ºF. Butter a 3-quart baking dish; set aside.
  • 7
    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.
  • 8
    Carefully remove the bowl, flip potato slices, cover again with plastic wrap and return to microwave; cook for another 3 minutes.
  • 9
    Arrange half the potato slices overlapping them to cover the bottom of the prepared baking dish; set aside.
  • 10
    Pat dry cod fillets and cut into 2-inch cubes. Season generously with salt and pepper; set aside.
  • 11
    Melt 2 tbsp. butter in a skillet over medium heat. When sizzling, add leeks, carrots and celery; season generously with salt and pepper. Sauté until they just start to soften, about 3 ½ to 4 minutes.
  • 12
    Add pressed garlic and sauté for only 1 minute. Remove skillet from the heat.
  • 13
    To assemble… Spoon half vegetable mixture over potatoes. Place seasoned cod pieces on top and sprinkle on lemon zest.
  • 14
    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.
  • 15
    Spoon on the rest of cheese the sauce and sprinkle on hot paprika.
  • 16
    Transfer to the preheated oven and bake for 45 minutes or until bubbly and golden brown.
  • 17
    To view this delicious comforting casserole on YouTube, click on this link >>>