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Le Chaudron recipe
Gratin de morue aux pommes de terre
Salt cod and potato gratin
⏱ 60 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
800 g (28 oz)salt cod fillets
1 kg (2.2 lb)Charlotte potatoes (or other waxy potatoes)
400 ml (1⅔ cups)thick crème fraîche
200 ml (¾ cup)whole milk
150 g (5 oz)grated cheeseGruyère or Comté
4 clovesgarlic, crushed
1 pinchgrated nutmeg
30 g (1 oz)fine breadcrumbs
- 800 g (28 oz) salt cod fillets
- 1 kg (2.2 lb) Charlotte potatoes (or other waxy potatoes)
- 400 ml (1⅔ cups) thick crème fraîche
- 200 ml (¾ cup) whole milk
- 150 g (5 oz) grated cheese Gruyère or Comté
- 4 cloves garlic, crushed
- 1 pinch grated nutmeg
- 30 g (1 oz) fine breadcrumbs
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the salt cod in the large bowl of cold water for 24 hours to remove the salt, changing the water every 4 hours.
- Poach the desalted cod in barely simmering water for 8 minutes, then flake it with a fork, removing the skin.
- Peel the potatoes and slice them on the mandoline into even 5 mm (¼ in) rounds.
- Combine the cream, milk, crushed garlic and nutmeg, and whisk well into a smooth, fragrant sauce.
- Butter the gratin dish, lay a layer of potatoes on the bottom, then a layer of flaked cod.
- Keep layering potatoes and cod, then pour the creamy sauce evenly over the top.
- Sprinkle with grated cheese and breadcrumbs, then bake for 50 minutes at 180 °C (350 °F) until golden and bubbling.
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