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Traditional Newfoundland Cod Au Gratin Recipe

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5 from 100 reviews

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.

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
  • 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

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