-
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
- Outlet….I’ve created many blogs over the years, and always felt like I abandoned them. I think its mainly because I felt I had to write for others, and while my interests are varied, it never felt like everything belonged together. I felt noone else had any interest in what I …
Troutin’ with da byesI’m not sure what year it was, or even many of the details now, but one summer many moons ago, there were tales of huge sea-trout coming up the brooks and rivers of southern Newfoundland. Always up for trouting, and also for a chance to explore more of our great …
Good Friday TroutingGrowing up back home, one of the Easter traditions was a Good Friday trouting trip. These were sometimes a walk in the woods in back of home, or sometimes a trip in car to a roadside pond, but were often a whole family event. The great thing about the whole …
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!