Gluten-Free Cod Au Gratin

Gluten-Free Cod Au Gratin

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.

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.

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!

Print Recipe

5 from 2 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

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