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Creamy Cod and Potato Gratin
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Baked cod in flavorful herb sauce atop mashed potatoes in Chef John's gourmet creamed cod gratin.
Ingredients:
  • 2 medium russet potatoes, peeled and quartered
  • 2 (6 ounce) fillets cod
  • 2 pinches cayenne pepper, divided, or to taste
  • salt to taste
  • 7 tablespoons unsalted butter, divided
  • 2 tablespoons finely chopped shallot
  • 1 cup heavy cream
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons freshly grated Parmigiano-Reggiano, or to taste
Instructions:
  • In a generously salted large pot of water, boil potatoes over high heat until tender, for about 20 minutes. Reduce heat and simmer gently.
  • After the potatoes have cooked, prepare the cod fillets by trimming, deboning, and cutting them into 2-inch pieces.
  • Make sure the potatoes are thoroughly drained before placing them back into the pot. Add a pinch of cayenne, salt, and 4 tablespoons of butter. Mash everything together until you achieve a smooth consistency.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon of butter and place them on a baking sheet.
  • Divide the mashed potatoes evenly among the prepared dishes, creating a smooth surface. Use a spoon to make a shallow indentation down the middle of each. Set aside.
  • In a deep 10-inch skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Sauté the shallots with a pinch of salt until they gently caramelize, about 3 to 4 minutes. Stir in cream, lemon zest, and a pinch of cayenne, and let it gently simmer. Place the cod in the skillet and once the sauce simmers again, cook for a minute, basting the fish with the sauce. Flip the cod and cook for another minute. Enjoy!
  • Add the lemon juice and swirl off the heat; stir for approximately 30 seconds.
  • Evenly distribute the cod over the potato. Pour sauce until the fish is just covered and place the pan back on the stove.
  • Bring the sauce to a boil over medium-high heat until it reduces and thickens in about 1 to 2 minutes. Remove from heat and stir in the tarragon.
  • Pour the creamy sauce generously over the cod and sprinkle with a delicate layer of Parmigiano-Reggiano cheese.
  • Place the dish in the center of the preheated oven and bake for 10 to 15 minutes until the cod is cooked through and the sauce is browned and bubbling. Allow to rest for 5 minutes before serving.

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