Traditional Newfoundland Cod Au Gratin Recipe
Traditional Newfoundland Cod Au Gratin is a comforting baked seafood casserole featuring tender fresh cod pieces bathed in a creamy, cheesy sauce infused with Dijon mustard, garlic, and dry white wine. Topped with a crispy layer of shredded cheddar, Parmesan, and crumbled potato chips, this hearty dish is perfect for a cozy family dinner or special occasion that celebrates classic Atlantic Canadian flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Newfoundland Canadian
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 (divided)
- 1 Cup Shredded Cheddar Cheese (divided)
- 2 tsp Dried Summer Savoury
- Salt & pepper, to taste
Topping
- 1 Small bag Plain Potato Chips, crumbled
Instructions
- 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 between 4-6 ramekins. Set aside while you prepare the sauce.
- Sauté Aromatics and Start Sauce: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking and stirring frequently until the onions become tender and translucent. Stir in the corn starch and cook for another minute to remove the raw starch taste, while stirring constantly. Add the Dijon mustard and whisk until fully incorporated.
- Add Wine and Milk: Carefully pour in the dry white wine while whisking to keep the mixture smooth. Let it cook for about 2 minutes, stirring frequently. Gradually add the milk, whisking continuously until the mixture is smooth. Continue heating until the sauce begins to thicken.
- Incorporate Cheese and Season: Once the sauce starts to thicken, add half of the Parmesan cheese and a small handful of the shredded cheddar cheese. Stir until the cheese melts smoothly into the sauce. Add the dried summer savoury, then season with salt and pepper to your desired taste.
- Combine Sauce and Fish: Pour the creamy sauce evenly over the pieces of cod, gently stirring to coat all the fish well and distribute the sauce throughout the pan or ramekins.
- Assemble Toppings: Evenly scatter the remaining shredded cheddar cheese across the top, followed by the leftover Parmesan. Finish by spreading the crumbled plain potato chips over the entire surface to create a crispy topping.
- Bake: Place the baking dish uncovered in the preheated oven. Bake for approximately 50 minutes if using the 8×8 pan or about 35 minutes if using individual ramekins. Bake until the fish is cooked through, the sauce is bubbly and thickened, and the topping is golden and crisp.
- Serve: Remove from oven and serve the cod au gratin hot for a rich and satisfying meal that highlights traditional Newfoundland flavors.
Notes
- For a gluten-free variation, ensure the corn starch or potato starch is certified gluten-free and use gluten-free potato chips.
- Dry white wine can be substituted with extra milk and a squeeze of lemon juice if avoiding alcohol.
- If cod is not available, a firm white fish like haddock or pollock can be used as a substitute.
- To intensify flavor, let the sauce simmer a bit longer before adding cheese for a richer texture.
- Crumbled potato chips on top add a unique, crunchy twist to the traditional breadcrumb topping.
Keywords: Newfoundland cod au gratin, cod casserole, baked cod recipe, Canadian seafood recipe, cheesy cod au gratin, potato chip topping
