Cod Leek Potato Gratin Food

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CREAMY COD AND POTATO GRATIN



Creamy Cod and Potato Gratin image

I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!

Provided by Chef John

Time 1h20m

Yield 2

Number Of Ingredients 11

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

Steps:

  • Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
  • While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
  • Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
  • Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
  • Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
  • Pour in lemon juice and turn off the heat; stir for about 30 seconds.
  • Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
  • Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
  • Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
  • Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g

COD, LEEK & POTATO GRATIN



Cod, Leek & Potato Gratin image

Make and share this Cod, Leek & Potato Gratin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

butter, for baking dish
1 1/2 lbs white potatoes, peeled
2 leeks, white and pale green parts, halved
1 lb cod fish fillets or 1 lb haddock fillet, thickly sliced on the diagonal
salt
white pepper
1 cup heavy cream

Steps:

  • Preheat the oven to 375°.
  • Butter a 13-inch 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 10-15 minutes and serve.

SALT COD AND LEEK GRATIN



Salt Cod and Leek Gratin image

This is a comforting dish that's great to serve for a gathering on a chilly fall evening. Just remember to start the preparations for this dish a day in advance. Time to make does not include the 24 hour soak time. Source: House and Home Magazine

Provided by Elly in Canada

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs salt cod fish
3 garlic cloves
3 bay leaves
2 medium leeks, finely chopped
1/4 cup butter
1/4 cup olive oil
1 pinch cayenne pepper
salt and black pepper, to taste
5 ounces gruyere cheese, grated
1/4 cup butter
2/3 cup all-purpose flour
2 cups whole milk
cured black olives (to garnish)

Steps:

  • Soak the salt cod in cold water a minimum of 24 hours, changing water as often as possible. Rinse before using.
  • In a large pot, cover the soaked, rinsed cod with fresh cold water. Add garlic cloves and bay leaves. Bring to a boil and reduce heat to low. Simmer until the fish flakes to the touch.
  • Drain off the water and let fish cool. Discard bay leaves and garlic cloves. When fish is cool, separate into small flakes. Set aside.
  • Preheat oven to 375°F (190°C).
  • Cook leeks gently in 1/4 cup butter and 1/4 cup olive oil until soft, seasoning lightly with salt, cayenne and black pepper.
  • Add to the flaked cod and toss together gently. Set aside.
  • Prepare a béchamel sauce by using a wooden spoon to blend second 1/4 (50 mL) cup butter with flour over medium heat.
  • Whisk in milk gradually, stirring constantly until béchamel sauce is thick and smooth. Remove from heat; cool slightly.
  • Mix together béchamel sauce, Gruyère, leek and cod mixture.
  • Pour into a 3 or 4 cup heat-proof buttered baking dish, dot with butter and bake in preheated oven for 15 to 20 minutes.
  • Gratin should be crisp, golden and bubbling.
  • Garnish with black olives and a sprig of Italian parsley, if desired.
  • Serve with toasted baguette or crisp flatbreads.

Nutrition Facts : Calories 871.1, Fat 38.5, SaturatedFat 17.7, Cholesterol 304.6, Sodium 10852.4, Carbohydrate 19.1, Fiber 0.9, Sugar 5.6, Protein 106.8

POTATO & LEEK GRATIN



Potato & leek gratin image

A creamy supper dish that's cooked in one pot, and is easily made vegetarian

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 1h45m

Number Of Ingredients 10

125ml stock (made with a cube - whatever you've got)
carton double cream
150ml milk
1 garlic clove, crushed
1 bay leaf
a knob of butter, for greasing
800g potato, peeled and thinly sliced
2 leeks, washed and thinly sliced
175g sliced ham, chopped (optional)
85g cheddar, grated

Steps:

  • Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
  • Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
  • Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

Nutrition Facts : Calories 486 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.95 milligram of sodium

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