Traditional Newfoundland Cod Au Gratin Recipe

Introduction

Traditional Newfoundland Cod Au Gratin is a comforting and flavorful baked fish dish featuring tender cod in a creamy cheese sauce topped with crispy potato chips. This classic recipe brings together simple ingredients for a hearty meal that’s perfect for family dinners.

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

1. 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 between 4 to 6 individual ramekins. Set aside.
2. Step 2: In a medium saucepan, melt the butter. Add the chopped onion and garlic, cooking while stirring frequently until the onions are tender and translucent.
3. Step 3: Stir in the corn starch and cook for another minute, continuing to stir. Add the Dijon mustard and whisk until fully combined.
4. Step 4: Carefully pour in the white wine while whisking constantly until the mixture is smooth. Cook for 2 minutes, whisking frequently.
5. Step 5: Add the milk gradually, whisking thoroughly to avoid lumps. Heat the sauce until it begins to thicken.
6. Step 6: Once thickened, stir in half of the Parmesan cheese and a small handful of the cheddar until the sauce is smooth and melted. Add the dried summer savoury, then season with salt and pepper to taste.
7. Step 7: Pour the sauce over the cod pieces, stirring gently to coat and distribute the sauce evenly.
8. Step 8: Sprinkle the remaining cheddar cheese over the fish mixture, followed by the remaining Parmesan. Finally, spread the crumbled potato chips evenly on top.
9. Step 9: Bake uncovered for about 35 minutes if using individual ramekins, or 50 minutes for the 8×8 pan, until the fish is cooked through and the sauce is bubbly.
10. Step 10: Serve hot and enjoy this comforting dish.

Tips & Variations

• For a gluten-free option, use potato starch instead of corn starch and confirm that the potato chips are gluten-free.
• Substitute dried summer savoury with thyme or oregano for a slightly different herb flavor.
• Adding a squeeze of fresh lemon juice before baking can brighten the flavors.
• Use individual ramekins for portion control and faster baking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain the crispy chip topping. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, frozen cod can be used if fresh is not available. Make sure to thaw it completely and pat it dry before preparing to avoid excess moisture in the dish.

What can I use instead of potato chips for the topping?

If you prefer, crushed crackers or panko breadcrumbs make excellent alternatives that will add a nice crunchy topping.

Traditional Newfoundland Cod Au Gratin Recipe

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This Traditional Newfoundland Cod Au Gratin is a creamy, cheesy baked fish dish featuring tender cod loins in a savory white sauce, topped with a crispy layer of crumbled potato chips for added texture. Perfect as a comforting main course, it blends classic flavors with a unique crunchy topping.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Canadian, Newfoundland

Ingredients

Scale 1x2x3x

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
• 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 and Prepare Fish: Preheat your oven to 350°F (180°C). Cut the fresh cod into 1-inch pieces and arrange them evenly in an 8×8 inch baking pan or divide among 4 to 6 individual ramekins. Set aside.
2. Cook Aromatics and Make Roux: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking while stirring frequently until the onions become tender and translucent. Sprinkle the corn starch over the mixture and cook for another minute, stirring continuously. Stir in the Dijon mustard and whisk to combine thoroughly.
3. Add Liquids: Carefully pour in the dry white wine while whisking constantly until the mixture is smooth. Continue cooking for about 2 minutes, whisking frequently. Gradually add the milk, whisking to keep the mixture smooth. Heat until the sauce begins to thicken.
4. Incorporate Cheeses and Seasoning: Once the sauce thickens, stir in half of the Parmesan cheese and a small handful of the cheddar cheese. Continue stirring until the sauce is thick, smooth, and the cheeses have melted completely. Add the dried summer savoury, then season with salt and pepper to taste.
5. Combine Sauce and Fish: Pour the creamy sauce over the cod pieces in the baking dish, stirring gently to coat and distribute the fish evenly with the sauce.
6. Add Cheese and Topping: Sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top of the fish mixture. Then spread the crumbled plain potato chips generously over the cheese layer to create a crispy topping.
7. Bake: Place the baking dish or ramekins in the preheated oven uncovered. Bake for about 35 minutes if using individual ramekins, or 50 minutes if using the 8×8 inch pan, until the fish is fully cooked and the sauce is bubbly and golden.
8. Serve: Remove from oven and serve the cod au gratin hot, enjoying the creamy, cheesy fish with a deliciously crispy potato chip crust.

Notes

• Use fresh, boneless cod loins for the best texture and flavor.
• If you do not have corn starch, potato starch is a suitable substitute.
• Dry white wine adds depth to the sauce but can be omitted if preferred; substitute with additional milk or a splash of lemon juice.
• Ensure the sauce is sufficiently thickened before baking to avoid a runny gratin.
• Crumbled plain potato chips provide a unique crunchy topping—avoid flavored chips to maintain a balanced flavor.

Keywords: Newfoundland Cod Au Gratin, baked cod, cheesy fish bake, Newfoundland recipe, seafood au gratin, potato chip topping