This delicious recipe for cod & potatoes au gratin comes from my dear friend and amazing Chef, Joelma Celestrini. It involves layering thinly sliced potatoes and shredded cod with a flavorful cream in a baking dish, and then baking until the cream thickens and blankets the potatoes in a rich, creamy sauce. Its a simple and easy to make dish, with the healthy dose of cheese and heavy cream, making it the ultimate comfort food!

Servings: 6-8
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1:10 Hour

 

INGREDIENTS

  • 2-1/2 pounds of potatoes, peeled and thinly sliced
  • 2 pounds of cod fillet, or haddock, shredded
  • 1/2 onion, thinly sliced (optional)
  • Salt to taste
  • Ground black pepper to taste
  • Nutmeg to taste
  • 1/2 cup finely grated Parmesan
  • 3 cups of heavy cream at room temperature, or enough to cover the layers of potatoes and fish

 

INSTRUCTIONS

  1. Preheat the oven to 175ºC/350ºF.
  2. Peel the potatoes and slice them thinly (6-7 mm).
  3. Shred the fish and slice the onions.
  4. Arrange the potato slices, edges overlapping, in a single layer on the bottom a baking dish. Then cover the potatoes with the shredded fish and sliced onions, forming the second layer. Alternate layers and finish with a potato layer. Set aside.
  5. In a bowl, combine the heavy cream, grated parmesan, nutmeg, black pepper and salt. Stir the mixture until it becomes fully incorporated. If you want to thicken the cream a little bit, add a pinch of cornstarch.
  6. Cover the potato/fish layers with the cream. Sprinkle grated parmesan (or generously because why not) on top. Bake for 50 minutes, until the potatoes are golden and crusty.
  7. Serve with rice or by itself.

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