Christmas Creamy Cod Gratin
A comforting and festive baked cod gratin layered with crispy potatoes, a velvety homemade béchamel, and a bubbling golden cheese crust. Perfect for holiday gatherings, this hearty dish brings warmth and indulgence to your Christmas dinner table without fuss.
🛒 Ingredients
10 servings
- 800 g (1.75 lb) desalted salt cod, flaked
- 8 medium potatoes, cut into small cubes
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp unsalted butter
- 4 cups (1 litre) whole milk
- 2 tbsp cornstarch
- 1 tsp freshly grated nutmeg
- 150 ml (⅔ cup) heavy cream
- 100 g (3.5 oz) shredded mozzarella or gruyère
- Salt and black pepper to taste
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Directions
- 1
Fry the potato cubes in very hot oil until golden and crispy on all sides. Drain on paper towels and set aside.
- 2
In a large pan, sauté the onion and garlic in a drizzle of olive oil until soft and lightly golden. Add the flaked cod, cook for 3–4 minutes, season to taste and set aside.
- 3
Make the béchamel: melt the butter in a saucepan, whisk in the cornstarch and cook for 1 minute. Gradually pour in the milk, whisking constantly, add the nutmeg, and stir over medium heat until the sauce thickens.
- 4
Add the béchamel, fried potatoes, and heavy cream to the cod mixture. Fold gently, adjust the seasoning, and transfer to a greased baking dish.
- 5
Top generously with shredded cheese and bake at 200 °C (400 °F) for 25–30 minutes until bubbly and deeply golden on top. Serve hot straight from the dish.
💡 Chef's Tip
Soak the salt cod for at least 24 hours before cooking, changing the water every 8 hours, for a well-balanced, not-too-salty flavour. Gruyère or Parmesan can replace mozzarella for a nuttier, richer crust.
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