Creamy Corn and Salt Cod Gratin
Flaked salt cod sautéed with onions and tomatoes, bathed in a velvety corn cream sauce, then baked under bubbling mozzarella and finished with crispy potato sticks. Comforting, crowd-pleasing, and ready in under an hour.
🛒 Ingredients
4 servings
- 1 lb (500 g) desalted, shredded salt cod
- 1 can (about 1 cup) sweet corn, drained
- ¾ cup heavy cream
- ⅔ cup cream cheese or ricotta
- 7 oz (200 g) shredded mozzarella
- 3.5 oz (100 g) thin potato sticks
- 1 medium onion, finely chopped
- 2 ripe tomatoes, diced
- Fresh parsley and chives to taste
- Olive oil, salt and pepper
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Blend the drained corn with the heavy cream and cream cheese until smooth and creamy. Set aside.
- 2
Heat a drizzle of olive oil in a skillet over medium heat. Sauté the onion until soft, then add the diced tomatoes and shredded cod. Cook for 4–5 minutes, stirring occasionally. Add fresh herbs.
- 3
Reduce heat to low, pour in the corn cream and stir gently for 1–2 minutes. Transfer to a baking dish and spread shredded mozzarella evenly on top.
- 4
Bake for 15–20 minutes until the cheese is golden and bubbling. Remove from the oven, scatter potato sticks over the top and serve immediately.
💡 Chef's Tip
To properly desalt the cod, soak it in cold water in the refrigerator for 24–48 hours, changing the water 3 times a day. Always add the potato sticks after baking to keep them crunchy.
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