Entree: Canada – Newfoundland and Labrador – Cod au Gratin

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) Atlantic cod fillets, skinless and boneless, trimmed (approx. usable weight)
- 2 lb (900 g) Yukon Gold potatoes, peeled and very thinly sliced (about 6 medium)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) unsalted butter, divided
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 8 oz (225 g) sharp cheddar cheese, grated
- 1 small leek (white and light green parts only), cleaned and sliced, about 6 oz (170 g)
- 1 cup (150 g) frozen peas, thawed
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (2.5 g) ground white pepper or black pepper
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) grated nutmeg (optional)
- 1 cup (100 g) fresh breadcrumbs or panko
- 3 tbsp (45 g) unsalted butter, melted (for breadcrumbs)
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) olive oil (for sautéing leeks)
- 1 lemon, zest only (for finishing)

Instructions

Short Description:
A hearty Newfoundland main course of local Atlantic cod layered with thin-sliced potatoes, tender leeks and peas, baked in a creamy cheddar sauce and finished with buttered breadcrumbs for a crisp golden top.

Regional Notes:
This Newfoundland and Labrador version highlights the province's reliance on cod fishing by using fresh Atlantic cod and sharp local cheddar, and it commonly incorporates root starch (potatoes) and simple garden veg rather than the lighter continental gratins. The result is a rustic, filling one-dish meal suited to coastal fare.

1. Preheat oven to 400°F (200°C). Butter a 9x13 inch (23x33 cm) baking dish.
2. Bring a large pot of salted water to a simmer. Add potato slices and cook 6–8 minutes until just tender but not falling apart. Drain and spread slices on a tray to cool slightly.
3. While potatoes cook, pat cod dry and cut into 1 1/2–2 inch (4–5 cm) chunks. Toss cod pieces with lemon juice and a pinch of salt; set aside.
4. In a medium skillet over medium heat, warm 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) butter. Add sliced leek and a pinch of salt and cook 4–5 minutes until softened and fragrant. Stir in peas, cook 1 minute, then remove from heat.
5. Make the cheese sauce: melt 2 tbsp (30 g) butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes to form a blond roux. Slowly whisk in milk and cream, bring to a gentle simmer until slightly thickened, about 4–6 minutes. Whisk in Dijon mustard, grated nutmeg (if using), salt and pepper. Remove from heat and stir in 6 oz (170 g) of the grated cheddar until melted and smooth.
6. Assemble the gratin: arrange a single layer of potato slices in the bottom of the prepared dish to cover the base. Spoon half the leek-and-pea mixture over the potatoes, then spread half the cod pieces in an even layer. Pour one-third of the cheese sauce over this layer.
7. Repeat: add another potato layer to cover, then the remaining leek-and-pea mixture, remaining cod, and another one-third of the cheese sauce. Finish with a final layer of overlapping potato slices and pour the remaining sauce evenly over the top, nudging sauce between potato edges. Sprinkle remaining 2 oz (55 g) grated cheddar over the top.
8. Prepare the topping: combine breadcrumbs with melted butter and chopped parsley; toss to combine. Evenly scatter the breadcrumb mixture over the gratin.
9. Bake uncovered in the preheated oven for 30–40 minutes, until bubbly and the top is golden brown. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
10. Remove from oven and let rest 10 minutes to set. Sprinkle lemon zest over the top before serving. Adjust seasoning with additional salt and pepper if needed.
11. Serve hot as a complete main course; a simple side of buttered seasonal greens or a crisp salad complements the dish if desired.