Cod gratin with bechamel sauce

Gratins have been part of French cuisine for several centuries. The first one referred to was gratin dauphinois, a preparation made from potatoes and white sauces. Subsequently, several vegetables were cooked in gratins. Today, gratins do not stop only with vegetables, we can very well prepare gratins with pasta.

The recipe in the spotlight is the closest to the original gratin because it is a potato gratin with cod. It is also the gratin which, despite the presence of potatoes which come from Europe, is the most "Martinican" of all. Most certainly due to the presence of cod which has been fully integrated into our diet for centuries.


For 6 servings:

  • 1 cod previously desalted
  • 8 potatoes
  • 1 clove of garlic
  • 30 cl of béchamel sauce
  • 20 gr of butter
  • 80 gr of grated cheese
  • Parsley
  • Salt
  • Pepper
  1. The day before, immerse the cod in cold water to remove the salt, and change the water for at least four times.
  2. Steam the potatoes, peel them and cut them into pieces
  3. Peel and mince the garlic clove.
  4. Immerse the cod in boiling water and cook for 20 minutes.
  5. Remove the bones from the fish and crumble the cod.
  6. In a frying pan, prepare a bechamel sauce with butter, flour and water.
  7. Preheat your oven to 180°.
  8. In a buttered mold designed to go in the oven, alternate a layer of cod with one of béchamel and one of potatoes.
  9. Finish with a layer of grated cheese.
  10. Put in the oven for about 45 minutes of cooking.
  11. Make sure the grated cheese on top is golden brown for even more flavor.
  12. You can taste!