Cod, Potato and Leek Casserole

Possible Cooking Methods:   Oven   images

This is not the prettiest of dishes, but it might win the award for most satisfying and tastiest fish recipe in this book. It’s very easy to make – simply layering raw cod with raw potatoes and raw leeks, covering with cream and baking just like a potato gratin – and the combination of potato, leek, cream and cod is beautiful. Just remember to keep the potato slices thin (½-inch) and consistent so that it bakes evenly and in the directed amount of time. I’d enjoy this on a winter evening with a glass of wine and a crisp green salad. Although I tested this recipe in the air fryer, it saved no time and the quality of the result just didn’t measure up to the oven method – so my recommendation for this is to bake in a traditional oven.

1½ pounds Russet potatoes, thinly sliced (about ¼-inch)

1 large or 2 small leeks, cleaned, dark greens discarded and whites thinly sliced (about ¼-inch)

1 pound fresh cod, sliced ½-inch thick on the bias

salt and freshly ground black pepper

1 tablespoon fresh thyme leaves

1 cup heavy cream

⅓ cup grated Parmesan cheese

2 tablespoons butter, plus more for buttering the casserole dish

Oven Directions

Serves:4

Cooking Time:60 to 75 minutes

1.  Pre-heat the oven to 400°F.

2.  Grease a 9-inch square casserole dish or baking pan with butter. Place a third of the potato slices on the bottom of the casserole dish in one layer, slightly overlapping as needed. Season with salt, freshly ground black pepper and fresh thyme leaves. Scatter a quarter of the leeks on top. Then, arrange half the cod on top and season with salt and freshly ground black pepper. Scatter another quarter of the leeks on the fish and top with another layer of potatoes. Repeat the leeks, cod, leeks and potatoes one more time, seasoning the potatoes and cod each time.

3.  Pour the heavy cream over the layers, sprinkle the Parmesan cheese on top and dot the top of the potatoes with the butter. Cover with aluminum foil and transfer the pan to the oven to bake for 30 minutes. Remove the aluminum foil and continue to bake for another 30 to 45 minutes, or until the potatoes start to brown nicely on top and a paring knife inserted into the center feels little to no resistance.

4.  Let the casserole cool for a few minutes before sprinkling a few more thyme leaves on top and serving with a crisp green salad (and that glass of wine!).