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Creamy Cod and Potato Gratin I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out! By John Mitzewich Prep Time: 20 mins Cook Time: 55 mins Additional Time: 5 mins Total Time: 1 hr 20 mins Servings: 2 Yield: 2 servings Ingredients 2 medium russet potatoes, peeled and quartered 2 (6 to 8 ounce) cod fillets 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 Directions 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. Recipe Tips You can use dill instead of tarragon if desired. You can add as much of the mashed potatoes as you want to the casserole dishes, just remember to leave room for the fish and sauce. This recipe will make extra mashed potatoes. One large russet potato will be enough for two portions. The recipe can be tripled and baked in a 9x13-inch casserole dish. Chef's Notes: Nutrition Facts Calories 1090 Creamy Cod and Potato Gratin

Creamy Cod and Potato Gratin

This Creamy Cod and Potato Gratin is a refined twist on the classic creamed cod, combining tender cod fillets with rich mashed potatoes and a velvety cream sauce. Perfectly baked until golden brown and bubbly, this individual-sized gratin is a comforting, elegant dish that’s sure to impress!

 

Creamy Cod and Potato Gratin I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out! By John Mitzewich Prep Time: 20 mins Cook Time: 55 mins Additional Time: 5 mins Total Time: 1 hr 20 mins Servings: 2 Yield: 2 servings Ingredients 2 medium russet potatoes, peeled and quartered 2 (6 to 8 ounce) cod fillets 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 Directions 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. Recipe Tips You can use dill instead of tarragon if desired. You can add as much of the mashed potatoes as you want to the casserole dishes, just remember to leave room for the fish and sauce. This recipe will make extra mashed potatoes. One large russet potato will be enough for two portions. The recipe can be tripled and baked in a 9x13-inch casserole dish. Chef's Notes: Nutrition Facts Calories 1090 Creamy Cod and Potato Gratin
Creamy Cod and Potato Gratin

Ingredients for Creamy Cod and Potato Gratin

  • 2 medium russet potatoes, peeled and quartered
  • 2 (6 to 8 ounce) cod fillets, trimmed and cut into 2-inch pieces
  • 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 (or dill, if preferred)
  • 2 teaspoons freshly grated Parmigiano-Reggiano (or to taste)

Instructions: How to Make Creamy Cod and Potato Gratin

Step 1: Prepare the Potatoes

Place the peeled and quartered potatoes in a large pot of well-salted water. Bring to a boil over high heat, then reduce heat and simmer gently until tender, about 20 minutes. Drain well and return to the pot. Add 1 pinch of cayenne, salt, and 4 tablespoons butter, and mash until smooth.

Step 2: Prepare the Cod

While the potatoes are simmering, preheat the oven to 450°F (230°C). Grease two individual-sized casserole or baking dishes with 1 tablespoon of butter and place them on a baking sheet.

In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the shallots with a pinch of salt, cooking until they begin to turn golden, about 3-4 minutes. Stir in the heavy cream, lemon zest, and a pinch of cayenne, bringing the mixture to a simmer. Add the cod pieces and cook for 2 minutes, flipping the cod halfway through.

Remove the pan from heat, stir in lemon juice, and allow it to rest for 30 seconds.

Step 3: Assemble the Gratin

Spoon about 2/3 cup of mashed potatoes into each prepared dish, smoothing the top and creating a shallow depression in the center. Place pieces of cod on top of the potatoes and ladle enough sauce over the fish to cover.

Return the skillet to medium-high heat and reduce the remaining sauce for about 1-2 minutes until thickened. Stir in the chopped tarragon (or dill), then pour the sauce over the cod and potatoes.

Sprinkle a light dusting of Parmigiano-Reggiano on top of each dish.

Step 4: Bake and Serve

Bake the gratin in the center of the preheated oven until the top is golden brown and the sauce is bubbling, about 10-15 minutes. Remove from the oven and let the dishes rest for 5 minutes before serving.

Recipe Tips

  • Tarragon substitute: If you prefer, you can substitute fresh dill for tarragon for a different flavor profile.
  • Portion adjustment: You can use one large russet potato if you want to make less mashed potatoes. The recipe can also be tripled and baked in a 9×13-inch casserole dish to serve more people.
  • Customizable layers: Feel free to add extra mashed potatoes if you prefer a heartier dish, but remember to leave room for the cod and sauce.

Why You’ll Love This Recipe

  • Elegant comfort food: This gratin is comforting yet refined, perfect for a special meal.
  • Easy to customize: The recipe is adaptable with different herbs or larger portion sizes to suit your taste.
  • Simple ingredients, big flavor: With a few staple ingredients like cod, potatoes, and cream, this dish delivers impressive flavor with minimal effort.

Nutrition Information (per serving)

  • Calories: 1090
  • Total Fat: 86g
  • Saturated Fat: 54g
  • Cholesterol: 333mg
  • Sodium: 217mg
  • Carbohydrates: 44g
  • Fiber: 5g
  • Protein: 39g
  • Vitamin C: 54mg
  • Calcium: 162mg
  • Iron: 2mg
  • Potassium: 1741mg

This Creamy Cod and Potato Gratin is sure to become a favorite in your kitchen. Whether you’re cooking for a special dinner or just craving something comforting and delicious, this gratin is the perfect dish!

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