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Home » Recipes » Main Dishes

Gluten-Free Cod Au Gratin

Published: Mar 16, 2021

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Gluten-Free Cod Au Gratin

Two oblong ceramic ramekins of gluten-free cod au gratin.  Cod is in a creamy, cheesy sauce, topped with crushed chips, more cheese, and savoury.

This Gluten-Free Cod au Gratin is safe version of a classic dish on the east coast of Canada. The original is super popular... for a reason!

Note: This recipe was first posted on my original blog, Celebration Generation, on January 28, 2012. It was transferred over to this blog - existing comments and all - on 3/16/2021

This weekend - and the past few weeks - is/has been a big push to get out post-tornado kitchen reconstruction DONE.

Well, not quite done-done ... we won't have the lumber for the cabinet faces and doors for a while, and those will take some serious time to make ... but functional.

I haven't had a functional kitchen since we bought this house, a year ago. The kitchen, as we bought it, was only barely functional - you may have seen the "before" pictures and description on twitter. Don't worry, I'll be posting the awful "befores" when I can finally post the "afters"!

This weekend is all about building the cabinetry to surround the slide-in oven, which has been free-standing since we moved in. By Monday, I should not only have the base cabinets, but tiled counter AND backsplash there, also. *CANNOT WAIT*.

I'm not being facetious there, either. We've been discussing all of the great foods I haven't been able to make in a long time, as well as the recipes I've been mentally designing ever since losing my kitchen. All of this takeout food... ugh.

Two oblong ceramic ramekins of gluten-free cod au gratin. Cod is in a creamy, cheesy sauce, topped with crushed chips, more cheese, and savoury.

Gluten-Free Cod Au Gratin

So, we went to the store to pick up groceries for the first couple of meals I'll be able to make, and I used one of my new counters - and my freshly-installed sink area! - to make Cod au Gratin on Friday night.

Aw yeah.

Cod au Gratin is a traditional Newfoundland dish, and one of my all time favorites.

Generally speaking, it consists of cod, Béchamel sauce, and cheese / bread crumbs on top... but - of course - I started bastardizing it the first time I made it.

Béchamel became a hearty cheese sauce.

I've made this with dill, with asparagus, with bacon, and with other seafood involved.

It's just one of those recipes that I make by "feel", and I've never written down measurements or anything as I've gone. Til now.

Close up view of a ceramic ramekin of gluten-free cod au gratin. Cod is in a creamy, cheesy sauce, topped with crushed chips, more cheese, and savoury.

Gluten-Free Cod au Gratin Variations

This version is for a good base cod au gratin - there's a lot more going on in it than the basic, traditional recipe - but that's how I like it.

This version uses a lot of my favorite flavors to combine with fish - wine, mustard, garlic, onions, savoury.

Feel free to add or substitute items as you like... dill instead of savoury.

Add some veggies and convince yourself it's healthy! (I like asparagus or broccoli).

Change the cheese.

Top with buttered bread crumbs instead of smashed potato chips... it's a very versatile recipe!

Just have fun with it!

Two oblong ceramic ramekins of gluten-free cod au gratin. Cod is in a creamy, cheesy sauce, topped with crushed chips, more cheese, and savoury.

More Gluten-Free Main Dish Recipes

Looking for more dinner ideas? I’ve got you covered...

Gluten-Free Bacon Poutine Pizza
Gluten-Free Beef Stroganoff
Gluten-Free Beet Gnocchi
Gluten-Free Chicken Mushroom Tourtiere
Gluten-Free Coconut Shrimp
Gluten-Free Cod Cheeks & Dressing
Gluten-Free Crab Cakes
Gluten-Free Creamy Chicken Wild Rice Soup
Gluten-Free Creamy Creole Pasta
Gluten-Free Creamy Creole Soup
Gluten-Free Fish Fingers & Custard
Gluten-Free French Onion Soup Tart
Gluten-Free Fried Chicken
Gluten-Free Perogies
Gluten-Free Sesame Chicken
Gluten-Free Spicy Orange Chicken
Gluten-Free Square Root Tart
Gluten-Free Tourtiere

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.

Well, the published nonsense, anyway!

Two oblong ceramic ramekins of gluten-free cod au gratin. Cod is in a creamy, cheesy sauce, topped with crushed chips, more cheese, and savoury.

Two oblong ceramic ramekins of gluten-free cod au gratin. Cod is in a creamy, cheesy sauce, topped with crushed chips, more cheese, and savoury.
Print Recipe
5 from 3 votes

Gluten-Free Cod Au Gratin

Cod au Gratin is a popular dish on the east coast of Canada, for good reason. This is my gluten-free version!
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Canadian, Maritime Canada, Newfoundland, Seafood
Servings: 4 -6 people
Calories: 616kcal
Author: admin

Equipment

  • Au Gratin Ramekins

Ingredients

  • 2 lbs Fresh Boneless Cod Loins*
  • ¼ cup Butter
  • ½ Small Onion finely chopped
  • 2 Garlic Cloves pressed or minced
  • ¼ cup Potato Starch
  • 1 tablespoon Prepared Mustard
  • ¼ cup Dry White Wine
  • 2 ¼ cups Milk
  • ⅔ cup Shredded Parmesan Ceese
  • 1 Cup Shredded Cheddar Cheese
  • 2 teaspoon Dried Summer Savoury
  • Salt & pepper
  • 1 Small bag Plain Potato Chips crumbled

Instructions

  • Preheat oven to 350 F (180 C). Cut cod into 1" pieces, arrange in an 8x8" baking pan. Alternately, you can divide them between 4-6 individual ramekins. Set aside.
  • In a medium sauce pan, melt butter. Add onion and garlic and cook - stirring frequently - until onions are tender and translucent. Add potato starch to the pot, cook for another minute, tirring frequently. Add Dijon, whisking until well incorporated.
  • Carefully add wine to pot, whisking until smooth. Cook for 2 minutes, whisking frequently. Add milk, once again whisking until smooth. Heat until mixture starts to thicken.
  • Once sauce mixture starts to thicken, add half of the Parmesan and a small handful of the cheddar, stirring until thick, melted, and smooth. Add savoury, season with salt and pepper, to taste.
  • Pour sauce over fish, stirring to coat and distribute evenly.
  • Scatter cheddar cheese across the top of the fish mixture, then remaining Parmesan. Spread crumbled potato chips on top
  • Bake – uncovered- for about 35 (individual ramekins) - 50 minutes (8x8 pan), or until fish is cooked through, and sauce is bubbly.
  • Serve hot.

Notes

* If using frozen fish, partially thaw it, cut it, then allow it to fully thaw and DRAIN before putting it in the baking pan.

Nutrition

Calories: 616kcal | Carbohydrates: 20g | Protein: 59g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 183mg | Sodium: 775mg | Potassium: 1318mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1207IU | Vitamin C: 5mg | Calcium: 661mg | Iron: 2mg

Close up view of a ceramic ramekin of gluten-free cod au gratin. Cod is in a creamy, cheesy sauce, topped with crushed chips, more cheese, and savoury.

Related posts:

Gluten-Free Cod Cheeks and Dressing, on a round, blue plate. There is a small dish of tartar sauce on the plate, as well.Gluten-Free Cod Cheeks & Dressing A plate of gluten-free fish fingers with a small bowl of savoury custard on the plate.Gluten-Free Fish Fingers & Custard A close up view of a plate of white rice, topped with gluten-free sesame chicken. Chunks of battered and fried chicken in a glossy brown sauce, sprinkled with sesame seeds.Gluten-Free Sesame Chicken Cassava flour paleo fish tacos, with mango salsa, on a red plate.Paleo Fish Tacos
« Gluten-Free Nanaimo Bar Brownies
Gluten-Free Bacon Poutine Pizza »

Reader Interactions

Comments

  1. kazy

    August 10, 2022 at 1:26 pm

    Can you make the sauce in advance? I'd like to make enough sauce to cook over a period of 4 night's dinners. There's only 2 people in our family, so I'd like to bake 2 fillets a night, pour some of the sauce over it and bake. Then repeat for the extra night's dinners without having to make the sauce every night. I was thinking I could warm back up in the microwave. Thanks.

    Reply
    • admin

      August 11, 2022 at 8:29 am

      Definitely! Just keep it in the fridge and warm it up slightly to spoon over the next night's fish.

      The whole dish reheats really, really well though! We'll usually make a baking pan worth of it and live off it a few days.

      Reply
  2. Katie C

    October 26, 2022 at 6:16 pm

    If it doesn't NEED to be gluten free/keto, can one substitute corn starch for the potato starch?

    Reply
    • admin

      October 27, 2022 at 5:16 am

      Yes, but use slightly less, more like a little more than 2 Tbsp

      Reply
      • Katie C

        October 27, 2022 at 12:50 pm

        Thank you! It sounds delicious, and I live in a small town, seemingly with no potato starch.

        Reply

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Marie Porter


Author of the "Beyond Flour" series of gluten-free cookbooks, autistic polymath, and cat mom.

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