Traditional Newfoundland Cod Au Gratin (Gluten-Free) Recipe
This Traditional Newfoundland Cod Au Gratin is a comforting and creamy casserole featuring tender cod pieces baked in a cheesy, savory sauce topped with crispy crumbled potato chips for a delightful texture. Made gluten-free by using cornstarch and plain potato chips, this dish showcases the fresh flavors of cod combined with sharp cheddar and Parmesan cheeses, enhanced by aromatic summer savory.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Newfoundland, Canadian
- Diet: Gluten Free
Ingredients
Fish
- 2 lbs fresh boneless cod loins
Sauce
- ¼ cup butter
- ½ small onion, finely chopped
- 2 garlic cloves, pressed or minced
- ¼ cup cornstarch (or potato starch if needed)
- 1 tbsp Dijon mustard
- ¼ cup chicken or vegetable broth
- 2¼ cups milk
- ⅔ cup shredded Parmesan cheese, divided
- 1 cup shredded cheddar cheese
- 2 tsp dried summer savory
- Salt and black pepper, to taste
Topping
- 1 small bag plain potato chips, crumbled
Instructions
- Prepare the cod: Preheat the oven to 350°F (180°C). Cut the cod into 1-inch pieces and arrange them evenly in an 8 × 8-inch baking dish or divide among 4–6 individual ramekins. Set aside.
- Cook aromatics: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking while stirring frequently until the onion is tender and translucent.
- Make the roux and mustard base: Add the cornstarch to the cooked onion and garlic, stirring continuously for about one minute to cook out the raw starch taste. Whisk in the Dijon mustard until fully combined.
- Add liquids and thicken sauce: Gradually pour in the chicken or vegetable broth, whisking constantly until smooth. Simmer for approximately 2 minutes, stirring frequently. Gradually add the milk while whisking to maintain a smooth texture. Heat the mixture until it begins to thicken.
- Melt cheeses and season: Stir in half of the Parmesan cheese and a small handful of the shredded cheddar. Continue stirring until the cheese has melted completely, creating a thick, smooth sauce. Add dried summer savory and season with salt and black pepper to taste.
- Combine fish and sauce: Pour the prepared sauce over the cod in the baking dish or ramekins. Stir gently to ensure the cod pieces are evenly coated with the cheese sauce.
- Add toppings: Sprinkle the remaining cheddar cheese evenly over the fish and sauce, then add the rest of the Parmesan. Finish by evenly scattering crumbled plain potato chips on top.
- Bake: Place the baking dish or ramekins uncovered in the preheated oven. Bake for 35 minutes if using individual ramekins, or 45–50 minutes for the larger 8 × 8-inch dish, until the fish is fully cooked and the sauce is bubbling around the edges.
- Serve warm: Remove from the oven and serve hot, enjoying the creamy, cheesy cod gratin with its crunchy potato chip topping.
Notes
- You can substitute potato starch for cornstarch to keep this recipe gluten-free.
- Use vegetable broth for a vegetarian option, although the dish contains fish.
- The potato chips add a delightful crunch but try to pick plain, non-flavored varieties to avoid overpowering the delicate fish flavors.
- If you prefer a thicker sauce, allow the sauce to simmer a bit longer before adding the cheese.
- Fresh cod loins work best, but frozen and thawed cod can be used as well.
- For individual servings, ramekins can provide excellent portion control and presentation.
