Baked Fish Potato Gratin: A Delicious & Easy Recipe

Melting Moments Cookies: the name alone evokes a sense of pure, buttery bliss, doesn’t it? Imagine sinking your teeth into a delicate, crumbly cookie that practically dissolves on your tongue, leaving behind a sweet, comforting flavor. If you’re looking for a truly special treat that’s surprisingly easy to make, you’ve come to the right place!

These delightful little cookies, also known as “Butter Cookies” or “Cornstarch Cookies” in some regions, have a rich history rooted in classic baking traditions. While their exact origins are debated, similar recipes have been passed down through generations, often associated with festive occasions and celebrations. Think of them as a simpler, more delicate cousin to shortbread, perfect for afternoon tea or a sweet ending to any meal.

What makes Melting Moments Cookies so irresistible? It’s the unique combination of a melt-in-your-mouth texture and a subtle sweetness that isn’t overpowering. The addition of cornstarch creates an incredibly tender crumb, while the generous amount of butter provides a rich, satisfying flavor. People adore these cookies because they’re not only delicious but also incredibly versatile. They can be enjoyed plain, dusted with powdered sugar, or even sandwiched together with a creamy filling. Plus, they are relatively quick and easy to prepare, making them a perfect choice for both experienced bakers and those just starting out. So, let’s get baking and create some edible moments of pure joy!

this Recipe

Ingredients:

• 1.5 lbs White Fish Fillets (Cod, Haddock, or Tilapia work well), skinless and boneless
• 2 lbs Yukon Gold Potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 large Yellow Onion, thinly sliced
• 2 cloves Garlic, minced
• 1.5 cups Heavy Cream
• 1 cup Whole Milk
• 1/2 cup Grated Gruyere Cheese
• 1/4 cup Grated Parmesan Cheese
• 2 tablespoons Butter, unsalted
• 1 tablespoon Olive Oil
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Nutmeg
• Salt and freshly ground Black Pepper to taste
• 1/4 cup Fresh Parsley, chopped (for garnish)
• Lemon wedges, for serving (optional)

Preparing the Potatoes and Onions:

This step is crucial for ensuring the potatoes cook evenly and the onions soften beautifully. Don’t skip it!

1. Preheat your oven to 375°F (190°C). This will give the gratin a nice, even bake.
2. In a large bowl, combine the thinly sliced potatoes and onions. Add the minced garlic, olive oil, thyme, nutmeg, salt, and pepper. Toss everything together really well to ensure the potatoes and onions are evenly coated with the seasonings. I like to use my hands for this to really get in there!
3. Spread the potato and onion mixture in a single layer on a large baking sheet. This helps them to pre-cook and soften before going into the gratin.
4. Bake for 20-25 minutes, or until the potatoes are slightly softened but not fully cooked. You want them to still have a bit of bite. Stir them halfway through to ensure even cooking.
5. Remove from the oven and set aside.

Preparing the Cream Sauce:

The cream sauce is what binds everything together and gives the gratin its richness. A little nutmeg goes a long way!

1. While the potatoes and onions are baking, prepare the cream sauce. In a medium saucepan, combine the heavy cream and milk.
2. Bring the cream mixture to a simmer over medium heat, stirring occasionally to prevent scorching. Don’t let it boil!
3. Reduce the heat to low and simmer for about 5 minutes, or until the sauce has slightly thickened. It should be thick enough to lightly coat the back of a spoon.
4. Remove the saucepan from the heat and stir in 1/4 cup of the Gruyere cheese and 1/4 cup of the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste. Remember, the cheese is already salty, so go easy on the salt!

Preparing the Fish:

The fish needs to be prepared so that it cooks evenly within the gratin. I prefer to cut it into smaller pieces.

1. While the potatoes are pre-baking and the sauce is simmering, prepare the fish. Pat the fish fillets dry with paper towels. This helps them to brown slightly in the oven.
2. Cut the fish fillets into 1-inch pieces. This will make it easier to distribute the fish evenly throughout the gratin.
3. Season the fish pieces with salt and pepper.

Assembling the Gratin:

This is where all the components come together to create the masterpiece!

1. Grease a 9×13 inch baking dish with butter. This will prevent the gratin from sticking to the bottom of the dish.
2. Spread half of the pre-baked potato and onion mixture evenly over the bottom of the prepared baking dish.
3. Arrange the seasoned fish pieces evenly over the potato and onion layer.
4. Pour half of the cream sauce over the fish and potatoes.
5. Repeat the layers: Spread the remaining potato and onion mixture over the cream sauce, then pour the remaining cream sauce over the top.
6. Sprinkle the remaining Gruyere and Parmesan cheese evenly over the top of the gratin.
7. Dot the top of the gratin with the remaining 2 tablespoons of butter, cut into small pieces. This will help the top to brown nicely.

Baking the Gratin:

Patience is key here! You want the gratin to be bubbly and golden brown.

1. Bake in the preheated oven for 35-40 minutes, or until the gratin is bubbly and golden brown and the potatoes are tender. A knife inserted into the potatoes should meet little resistance.
2. If the top of the gratin is browning too quickly, you can loosely cover it with aluminum foil for the last 10-15 minutes of baking.
3. Remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

Serving:

The final touch! A little fresh parsley brightens everything up.

1. Garnish the baked fish potato gratin with fresh chopped parsley.
2. Serve hot, with lemon wedges on the side, if desired. The lemon juice adds a nice brightness to the rich dish.
3. This gratin is delicious on its own, but it also pairs well with a simple green salad or steamed vegetables.

Conclusion:

This Baked Fish Potato Gratin isn’t just another recipe; it’s a comforting, flavorful experience waiting to happen. From the creamy, cheesy sauce to the tender flakes of fish and the perfectly cooked potatoes, every bite is a symphony of textures and tastes that will leave you wanting more. I truly believe this dish is a must-try for anyone looking for a satisfying and relatively easy meal that’s sure to impress.

But why is it a must-try? Beyond the deliciousness, it’s incredibly versatile. It’s perfect for a weeknight dinner, but elegant enough to serve to guests. It’s also a fantastic way to use up leftover cooked fish, making it both economical and environmentally conscious. The combination of protein, carbohydrates, and healthy fats makes it a complete and balanced meal that will keep you feeling full and satisfied for hours.

Looking for serving suggestions? I love to serve this gratin with a simple green salad dressed with a light vinaigrette. The freshness of the salad cuts through the richness of the gratin perfectly. Alternatively, steamed green beans or asparagus would also make excellent accompaniments. For a heartier meal, consider adding a side of crusty bread to soak up all that delicious sauce.

And the variations are endless! Feel free to experiment with different types of fish. Cod, haddock, or salmon all work beautifully. You could also add vegetables like spinach, peas, or mushrooms to the gratin for extra nutrients and flavor. If you’re feeling adventurous, try adding a pinch of nutmeg or a dash of hot sauce to the sauce for a little extra kick. For a vegetarian option, you can easily substitute the fish with roasted vegetables like cauliflower or broccoli. You can also use sweet potatoes instead of regular potatoes for a slightly sweeter flavor profile. Don’t be afraid to get creative and make it your own!

Serving Suggestions and Variations:

* Fish Options: Cod, Haddock, Salmon, or even leftover cooked fish.
* Vegetable Additions: Spinach, Peas, Mushrooms, Cauliflower, or Broccoli.
* Potato Alternatives: Sweet Potatoes for a sweeter flavor.
* Spice it Up: A pinch of nutmeg or a dash of hot sauce to the sauce.
* Side Dishes: Green Salad, Steamed Green Beans, Asparagus, or Crusty Bread.

I’m so excited for you to try this Baked Fish Potato Gratin recipe! I poured my heart into creating a dish that’s both delicious and approachable, and I truly believe you’ll love it. The beauty of this recipe lies in its simplicity and the ability to customize it to your own preferences. Whether you’re a seasoned cook or a beginner in the kitchen, I’m confident that you can create a masterpiece with this recipe.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I can’t wait to hear about your experience! Please, don’t hesitate to share your photos, comments, and variations in the comments section below. I’m always eager to learn from my readers and see how you’ve made this recipe your own. Happy cooking! I hope this Baked Fish Potato Gratin becomes a new favorite in your household, just as it has in mine.