Introduction

Traditional Newfoundland Cod Au Gratin is a comforting, creamy baked dish featuring tender cod in a rich cheese sauce topped with crunchy potato chips. It’s a delicious way to enjoy fresh cod with a perfect balance of savory flavors and textures.

Two white oval baking dishes filled with creamy, cheesy casserole are shown on a white marbled texture. Each dish has a thick layer of melted, light golden-brown cheese on top with bubbly spots of darker caramelized cheese. The top layer is sprinkled unevenly with crispy, golden breadcrumb crumbs and small green herb flakes. The casserole edges are slightly browned and the surface looks creamy with textured melted cheese underneath the crispy topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs Fresh Boneless Cod Loins
1/4 cup Butter
½ Small Onion, finely chopped
2 Garlic Cloves, pressed or minced
1/4 cup Corn Starch (or Potato Starch if needed)
1 Tbsp Dijon Mustard
1/4 cup Dry White Wine
2 1/4 cups Milk
2/3 cup Shredded Parmesan Cheese
1 Cup Shredded Cheddar Cheese
2 tsp Dried Summer Savoury
Salt & pepper, to taste
1 Small bag Plain Potato Chips, crumbled

Instructions

Step 1: Preheat the oven to 350°F (180°C). Cut the cod into 1-inch pieces and arrange them in an 8×8-inch baking pan or divide evenly among 4 to 6 individual ramekins. Set aside.
Step 2: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and garlic, cooking and stirring frequently until the onions are tender and translucent.
Step 3: Stir in the corn starch and cook for another minute while stirring frequently. Add the Dijon mustard and whisk until fully incorporated.
Step 4: Carefully pour in the dry white wine, whisking constantly until the mixture is smooth. Cook for about 2 minutes, stirring frequently.
Step 5: Gradually add the milk while whisking to keep the sauce smooth. Heat the mixture until it begins to thicken.
Step 6: Once thickened, stir in half of the Parmesan cheese and a small handful of cheddar until melted and smooth. Add the dried summer savoury, then season with salt and pepper to taste.
Step 7: Pour the sauce over the cod pieces, gently stirring to coat the fish evenly.
Step 8: Sprinkle the remaining cheddar cheese evenly on top of the fish and sauce, followed by the rest of the Parmesan cheese. Finally, spread the crumbled potato chips over the top.
Step 9: Bake uncovered for about 35 minutes if using individual ramekins, or 50 minutes if using the 8×8 pan, until the fish is cooked through and the sauce is bubbly.
Step 10: Serve the Cod Au Gratin hot for a comforting and flavorful meal.

Tips & Variations

For a gluten-free version, substitute the corn starch with potato starch and confirm that the potato chips are gluten-free.
If dry white wine is not available, use a mild white grape juice or chicken broth as a substitute.
Try adding a pinch of smoked paprika or a few dashes of hot sauce to the sauce for a subtle kick.
For extra crunch, mix crushed crackers or panko breadcrumbs with the potato chips topping.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warmed through to retain the crispy topping. Avoid microwaving, as it can make the chips soggy.

How to Serve

A close-up view of a baked dish in a white ceramic oblong baking dish with handle, showing a thick, creamy white sauce layer topped with golden, crispy breadcrumb bits and sprinkles of green herbs. The sauce has bubbly, slightly browned spots where it has been baked to a light golden color, with some parts having a soft, melted texture. The edges of the dish have bubbling sauce with browned spots and a drip on the handle edge. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, you can use frozen cod loins. Make sure to thaw them completely and pat dry before preparing the dish to avoid excess moisture.

What can I use if I don’t have summer savoury?

If you don’t have summer savoury, substituting with dried thyme or a mild herb blend like Herbes de Provence works well to maintain a similar herbaceous flavor.