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How to Make Creamy Cod and Potato Gratin - A Step-by-Step Guide

Welcome to this delightful recipe for Creamy Cod and Potato Gratin. This comforting and flavorful dish is perfect for any occasion, whether it’s a cozy family dinner or a special dinner party. The combination of flaky cod, tender potatoes, and creamy sauce will have your taste buds dancing with joy. If you’re looking for a simple yet impressive recipe to add to your repertoire, look no further than this Creamy Cod and Potato Gratin.

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Ingredients

  • 2 medium russet potatoes, peeled and quartered
  • 2 (6 ounce) fillets cod
  • 2 pinches cayenne pepper, divided, or to taste
  • salt to taste
  • 7 tablespoons unsalted butter, divided
  • 2 tablespoons finely chopped shallot
  • 1 cup heavy cream
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons freshly grated Parmigiano-Reggiano, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 20 mins
  • Servings: 2
  • Yield: 2 servings

  • Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
  • While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
  • Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
  • Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
  • Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
  • Pour in lemon juice and turn off the heat; stir for about 30 seconds.
  • Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
  • Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
  • Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
  • Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

    • Nutrition

    1090 cal.

    • Total Fat: 86g
    • Saturated Fat: 54g
    • Cholesterol: 333mg
    • Sodium: 217mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 5g
    • Total Sugars: 2g
    • Protein: 39g
    • Vitamin C: 54mg
    • Calcium: 162mg
    • Iron: 2mg
    • Potassium: 1741mg

    Categories

    Fish recipes
    Potatoes recipes
    Cheese recipes
    Cream recipes
    Breadcrumb recipes