Cod Leek Potato Gratin
Dive into the comforting layers of this Cod Leek Potato Gratin, a savory casserole that combines tender cod fillets, creamy potatoes, and sweet, sautéed leeks for a dish that’s both elegant and satisfying. Topped with rich Gruyère cheese and baked to golden perfection, this recipe features a velvety cream and milk sauce that infuses every layer with luscious flavor. With the perfect balance of buttery leeks, flaky fish, and hearty potatoes, this gratin is ideal for cozy family dinners or impressing guests. Easy to make yet bursting with flavor, this baked cod gratin pairs wonderfully with a crisp green salad or steamed vegetables for a well-rounded meal. Perfect for seafood lovers looking to elevate their comfort food repertoire!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 grams Cod fillets
- 600 grams Potatoes
- 2 medium Leeks
- 250 ml Heavy cream
- 150 ml Milk
- 100 grams Gruyère cheese, grated
- 30 grams Butter
- 2 cloves Garlic, minced
- 10 grams Chopped parsley (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 180°C (350°F). Grease a large baking dish with a bit of butter or olive oil and set aside.
Peel the potatoes and slice them thinly (about 3-4 mm thick) using a sharp knife or a mandoline slicer. Rinse them in cold water and pat dry.
Trim the leeks by removing the dark green tops and root ends. Slice them into thin rounds and rinse thoroughly under cold water to remove any grit.
Heat the butter in a large pan over medium heat. Add the sliced leeks and sauté until softened, about 5–7 minutes, stirring occasionally. Add the minced garlic and cook for 1 more minute. Remove from heat and set aside.
Season the cod fillets with a pinch of salt and pepper. Heat the olive oil in another pan over medium-high heat, and sear the cod for 1 minute on each side to slightly firm it up. Remove from heat and transfer to a plate.
In a mixing bowl, combine the heavy cream, milk, 1/2 teaspoon of salt, and ground black pepper. Mix well.
Layer half of the potato slices in the prepared baking dish, overlapping slightly. Spread half of the sautéed leek mixture on top. Arrange the seared cod fillets over the leeks, breaking them into smaller chunks if necessary. Add the remaining leeks, then top with the rest of the potato slices.
Pour the cream mixture evenly over the layered ingredients. Press down gently to ensure the liquid coats everything evenly.
Sprinkle the grated Gruyère cheese over the top, covering the potatoes completely.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake uncovered for another 20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
Let the gratin rest for 5 minutes before serving. Garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 340 mg | 26% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
