Creamy Cod and Potato Bake with Chives
In short: Thin-sliced potatoes topped with chunks of cod, baked in a garlicky cream and mustard sauce under a golden cheese crust. A comforting one-dish dinner. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
This is a plain, comforting bake in the style of a potato gratin, with chunks of cod baked on top of the potato layers. The potatoes are sliced thin and cooked partly in the oven before the fish goes in, so everything finishes at the same time. A little mustard and chives keep the cream sauce from tasting heavy. It makes a family meal from a few simple ingredients and needs only a green salad alongside.
Instructions
- Heat the oven to 190°C (375°F). Butter a 23 x 33 cm (9 x 13 inch) baking dish.
- Warm the cream, milk, garlic, mustard, 3/4 tsp of the salt, the pepper and nutmeg in a saucepan over medium heat until steaming. Do not boil. Take it off the heat.
- Layer the potato slices in the dish, overlapping them slightly, then pour over two thirds of the cream mixture. Cover tightly with foil and bake for 25 minutes.
- Pat the cod dry and toss it with the remaining salt. Uncover the dish, scatter the fish over the potatoes and pour over the rest of the sauce. Sprinkle with the cheese.
- Return the dish to the oven, uncovered, for 25 to 30 minutes, until the potatoes are tender when pierced, the cheese is golden and the cod is opaque and reads 63°C (145°F).
- Rest for 10 minutes so the sauce thickens, then sprinkle with chives and serve.
Tips
- A mandoline gives even slices that cook at the same rate. Slice by hand as thinly as you can if you do not own one.
- Replace half the cod with undyed smoked haddock for a smoky flavor, and cut the added salt by half.
Questions and answers
Can I make this bake ahead of time?
The finished bake keeps for 2 days in the fridge and reheats well, covered, at 170°C (340°F) for 20 minutes. Avoid assembling the raw fish layers hours in advance.
Can I freeze fish and potato bake?
Freezing is not ideal, because the potatoes turn grainy and the cream sauce can separate. Eat it within 2 days instead.
Can I use frozen cod?
Yes. Thaw it fully in the fridge and pat it dry so it does not water down the sauce.
How long does it take to make Creamy Cod and Potato Bake with Chives?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Creamy Cod and Potato Bake with Chives?
About 580 kcal per serving, with 32 g of protein, 39 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 39 g |
| Fat | 33 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
