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Traditional Newfoundland Cod Au Gratin Recipe

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★★★★★

4.7 from 150 reviews

Traditional Newfoundland Cod Au Gratin is a comforting baked fish casserole featuring tender cod pieces enveloped in a creamy, cheesy white sauce infused with white wine, onion, garlic, and savory herbs. Topped with crunchy crumbled potato chips and melted cheddar and Parmesan cheeses, this dish is a flavorful nod to classic Atlantic Canadian cuisine, perfect for a hearty family meal.

Ingredients

Scale

Fish

  • 2 lbs Fresh Boneless Cod Loins

Sauce

  • 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 (divided)
  • 1 Cup Shredded Cheddar Cheese (divided)
  • 2 tsp Dried Summer Savoury
  • Salt & pepper to taste

Topping

  • 1 Small bag Plain Potato Chips, crumbled

Instructions

  1. Preheat Oven and Prepare Fish: Preheat your oven to 350°F (180°C). Cut the fresh cod loins into 1-inch pieces and arrange them evenly in an 8×8-inch baking dish or divide among 4-6 individual ramekins. Set aside while you prepare the sauce.
  2. Make the Base Sauce: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic, stirring frequently, and cook until the onions become tender and translucent, about 3-5 minutes.
  3. Add Corn Starch and Mustard: Stir in the corn starch, cooking for another minute while stirring constantly to avoid lumps. Whisk in the Dijon mustard until fully incorporated.
  4. Incorporate Wine and Milk: Carefully pour in the dry white wine while whisking continuously to create a smooth mixture. Cook this for about 2 minutes, then slowly add the milk, whisking to maintain a lump-free sauce. Heat the mixture until it begins to thicken, about 3-5 minutes.
  5. Add Cheeses and Seasoning: Once the sauce thickens, stir in half of the Parmesan cheese and a small handful of the cheddar cheese until melted and smooth. Add the dried summer savoury, then season to taste with salt and pepper.
  6. Combine Sauce with Fish: Pour the creamy sauce over the cod pieces in the baking dish, gently stirring to coat and distribute the sauce evenly.
  7. Add Cheese and Chip Topping: Sprinkle the remaining shredded cheddar cheese and Parmesan cheese evenly over the sauced fish. Top with the crumbled plain potato chips for a crunchy finishing layer.
  8. Bake the Dish: Place the baking dish or ramekins in the preheated oven and bake uncovered. Bake for about 50 minutes if using an 8×8 pan, or approximately 35 minutes for individual ramekins, until the fish is cooked through, the sauce is bubbling, and the topping is golden and crispy.
  9. Serve: Remove from the oven and serve the cod au gratin hot for a cozy, flavorful meal.

Notes

  • Using potato starch instead of corn starch is suitable for those with corn allergies or preferences.
  • If using individual ramekins, reduce baking time to around 35 minutes to avoid overcooking the fish.
  • For a different topping texture, substitute potato chips with bread crumbs or crushed crackers.
  • Ensure the white wine used is dry to maintain the authenticity and balance of flavors in the sauce.

Keywords: Newfoundland Cod Au Gratin, cod casserole, baked fish recipe, cheesy fish bake, traditional Newfoundland recipe, Atlantic Canada cuisine, cod au gratin with potato chips

Find it online: https://trendytasterecipes.com/traditional-newfoundland-cod-au-gratin-recipe/