Frankie's Cod au Gratin

Submitted by clubfoody

"This delicious classic Newfoundland dish has tasty ingredients wrapped up in a flavorful cheese sauce! VIDEO https://youtu.be/pxvvb0fotoQ"

 

• Ready In: 1hr 20mins
• Ingredients: 18
• Serves: 6

ingredients

• CHEESE SAUCE

• 1 1⁄2 cups bechamel sauce
• 1⁄4 teaspoon mild paprika
• 1⁄4 teaspoon mustard powder
• 1 1⁄2 cups cheddar cheese, grated
• 1 tablespoon dill, finely chopped

• FISH CASSEROLE

• 1 1⁄2 lbs russet potatoes, peeled and sliced into 1/8-inch thick
• 1⁄4 cup water
• 1 1⁄2 lbs cod, pat dry and cubed
• 1 teaspoon sea salt (to taste and divided)
• 1 teaspoon black pepper (to taste and divided)
• 2 tablespoons butter, plus more to grease the baking dish
• 2 cups leeks, washed and quartered (about 2 medium)
• 1⁄2 cup carrot, diced
• 1⁄2 cup celery, diced
• 2 large garlic cloves, pressed
• 1⁄2 teaspoon lemon zest
• 2 tablespoons panko breadcrumbs
• 1⁄4 teaspoon hot paprika (to taste)

directions

1. CHEESE SAUCE:

2. Make the béchamel sauce recipe before adding paprika and mustard; whisk well.
3. Add cheese by the handful and whisk until melted before adding more. Add dill and whisk once again.
4. Place a piece of wax paper on top making sure it touches the surface and set aside until needed.

5. FISH CASSEROLE:

6. Preheat oven to 375ºF. Butter a 3-quart baking dish; set aside.
7. Place sliced potatoes in a microwave-safe bowl, pour in water, wrap with cling film and transfer to the microwave; cook on “high” for 3 minutes.
8. Carefully remove the bowl, flip potato slices, cover again with plastic wrap and return to microwave; cook for another 3 minutes.
9. Arrange half the potato slices overlapping them to cover the bottom of the prepared baking dish; set aside.
10. Pat dry cod fillets and cut into 2-inch cubes. Season generously with salt and pepper; set aside.
11. Melt 2 tablespoons butter in a skillet over medium heat. When sizzling, add leeks, carrots and celery; season generously with salt and pepper. Sauté until they just start to soften, about 3 ½ to 4 minutes.
12. Add pressed garlic and sauté for only 1 minute. Remove skillet from the heat.
13. To assemble… Spoon half vegetable mixture over potatoes. Place seasoned cod pieces on top and sprinkle on lemon zest.
14. Add a thin layer of Cheddar cheese sauce; spread evenly. Add the remaining half vegetable mixture and top with remaining half potatoes overlapping to cover the surface. Sprinkle on breadcrumbs.
15. Spoon on the rest of cheese the sauce and sprinkle on hot paprika.
16. Transfer to the preheated oven and bake for 45 minutes or until bubbly and golden brown.