Creamy Cod and Potato Gratin
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!
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
Use cod fillets that are 6 to 8 ounces each.
You can add as much potato as you want to the casserole dishes but remember to leave room for the fish and sauce.
This recipe will make extra mashed potatoes; 1 large russet potato will be enough for 2 portions. Recipe can be tripled and baked in a 9x13-inch casserole dish.
Substitute dill for tarragon if desired.