Cod, Leek And Potato Gratin
This comforting seafood gratin features layers of tender cod or haddock, creamy potatoes, and delicate leeks, all baked together in a rich and flavorful cream sauce. With each bite, you'll taste the perfect balance of savory fish, creamy potatoes, and subtly sweet leeks. This dish is sure to become a favorite for cozy family dinners or casual gatherings with friends.
— Constant Cookbook
Ingredients
- 1 1/2 lb. white potatoes, peeled
- 2 leeks, halved and rinsed
- 1 lb. cod or haddock fillets, thickly sliced on the diagonal
- Salt and freshly ground white pepper, to taste
- 1 cup heavy cream
Instructions
- Preheat an oven to 375°F (190°C). Butter a 13-inch (33-cm) oval gratin pan or 4 deep, individual-sized baking dishes.
- Cut the potatoes crosswise into thin, uniform slices. Cut the leeks crosswise into slices about twice as thick as the potatoes. Season the fish lightly with salt and pepper.
- Arrange half of the potato slices in the prepared dish, overlapping them to cover the bottom. Season lightly with salt and pepper. Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary. Top with the remaining leeks, then with the remaining potatoes. Season with salt and pepper. Pour the cream evenly over the layers. Bake for 40 minutes.
- Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes and help them brown. Continue to bake until the top layer of potatoes is tender when pierced with a sharp knife, about 20 minutes. Let stand for 10 to 15 minutes before serving. Serves 4.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
Yield
Serves 4.
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