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!
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!
Gluten-Free Cod Au Gratin
Equipment
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
Nutrition
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.
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.
If it doesn't NEED to be gluten free/keto, can one substitute corn starch for the potato starch?
Yes, but use slightly less, more like a little more than 2 Tbsp
Thank you! It sounds delicious, and I live in a small town, seemingly with no potato starch.