-
Cod au Gratin
Instructions- Chop onion into bite size bits
- Saute onion in butter in a 4 quart saucepan
- When onion starts to turn translucent, stir in flour slowly, being careful not to burn, to make a thick paste
- slowly stir in milk and continue to cook until it thickens (10-15 minutes)
- remove from heat and stir in about 3/4 of the cheddar. Will melt from heat of the sauce.
- Wash cod, and pat dry on paper towel
- Add cod to glass baking dish
- pour sauce over, and spread evenly
- sprinkle remaining cheddar on top
- Bake at 375 for approximately 45 minutes
Recipe NotesJust some notes:
- Add more or less cheddar to individual tastes
- season cod as desired before adding sauce. We don't cook with salt, but do add pepper
- We often cook a little longer because we don't preheat. Keep an eye out, cheddar on top should be golden brown, and sauce bubbling well.
Share this RecipeRaised in outport Newfoundland in a town of 65 people, I pursued a post secondary diploma in Information Technology right out of High School.
I’ve always been a geek at heart, but yet I love the rural life I grew up with. Fishing, hunting, camping and the great outdoors are still loves of mine, even if I don’t pursue them as often as I once did. Sports were always a big part of our lives, and I played many (badly) and loved them all.
March of Dimes Stylin and Profilin… In my North Stars and GWG’s
2 thoughts on “Cod au Gratin”
Leave a Reply
Troutin’ and Smokin’ (“We’d have to kill him!”)By Eric Cooper For many years I’ve had an interest in smoking (foods that is,lol). My first smoker was a Luhr Jensen Little Chief. Peter Smith and I bought it between us. That little smoker got lots of use, as we experimented with different kinds of meat and fish. Smoked …
Ew… Goulash Day!When the “new” school opened up on Random Island, it had a cafeteria for hot lunches. For those of us who had bussed it to Shoal Harbour before this was something new, we had only had the lunch can before that. Those who had gone to school in their local …
Incoming Duck Missile!In our ever lasting search for a water supply that would last the summer, dad tried many things. In the summer of 1983, the year Keith had his accident, he and I dug a pipeline 660 feet through the woods, in the heat of summer, to a small brook that …
Yum! I modify the recipe in a couple of ways. 1-I cook the onions longer and slower to carmelize them first; takes about an our hour with the burner set on 2 out of 10. 2-O add a pinch of savoury to the mix; just a pinch or two and 3-I sprinkle on a layer of breadcrumbs before adding the cheese.
Thanks! I’ve tried the breadcrumbs, I personally don’t care for the crunch, but others will I’m sure!
Thanks for the comments!