Salt Cod Gratin with Béchamel: A Classic Comfort Food Recipe
Indulge in the comforting flavors of Salt Cod Gratin with Béchamel, a timeless dish that combines tender, flaky salt cod with a creamy, velvety béchamel sauce. This European classic, rooted in French and Portuguese culinary traditions, is perfect for family dinners or cozy gatherings. Follow this step-by-step recipe for a delicious, hearty gratin, complete with variations, serving suggestions, and tips for success.
Ingredients for Salt Cod Gratin with Béchamel
For the Salt Cod
- 800 g (1.75 lbs) salt cod, desalted
- 1 liter (4 cups) milk
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- Fresh parsley sprigs, for garnish
For the Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 liter (4 cups) milk, warmed
- Pinch of nutmeg, freshly grated
- Salt and freshly ground black pepper, to taste
For the Gratin
- 50 g (½ cup) grated cheese (Gruyère, Emmental, or Parmesan)
How to Make Salt Cod Gratin with Béchamel
Step 1: Prepare the Salt Cod
- Desalting: Rinse the salt cod thoroughly under cold water, then soak it in cold water for 24 hours, changing the water 3–4 times to remove excess salt.
- Poaching: Place the desalted cod in a pot of simmering water and poach for 10 minutes. Drain, remove the skin and bones, and flake the cod into large chunks. Set aside.
Step 2: Make the Béchamel Sauce
- In a saucepan over low heat, melt the butter.
- Add the flour and stir to form a roux. Cook for 1 minute, stirring constantly to prevent browning.
- Gradually whisk in the warmed milk, stirring continuously to avoid lumps. Cook until the sauce thickens and becomes smooth and creamy.
- Season with salt, pepper, and a pinch of nutmeg. Set the béchamel aside, keeping it warm.
Step 3: Prepare the Flavor Base
- In a skillet, heat 2 tablespoons olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté for 5–7 minutes until golden and fragrant.
- Stir in the flaked cod and cook for 2–3 minutes to infuse the flavors. Remove from heat.
Step 4: Assemble the Gratin
- Preheat your oven to 350°F (180°C).
- Grease a baking dish with butter. Spread a layer of the cod, onion, and garlic mixture in the dish.
- Pour a generous layer of béchamel sauce over the cod. Repeat the layers if needed, depending on the size of your dish, finishing with a layer of béchamel.
- Sprinkle the top with grated cheese (Gruyère, Emmental, or Parmesan).
Step 5: Bake the Gratin
- Bake for 25–30 minutes, until the top is golden and slightly crispy.
- For a more appetizing crust, broil the gratin for 2–3 minutes at the end of cooking (watch closely to avoid burning).
Step 6: Serve
- Garnish with chopped fresh parsley for a pop of color and freshness.
- Serve hot with a green salad, plain rice, or steamed vegetables.
Variations for Salt Cod Gratin
- Add Vegetables: Incorporate spinach, zucchini, or thinly sliced potatoes (pre-cooked) for extra texture and flavor.
- Spicy Kick: Add a pinch of cayenne pepper or black olives to enhance the dish’s flavor profile.
- Lightened-Up Version: Use skim milk and reduce the cheese for a lower-calorie option.
- Herb Infusion: Mix in fresh thyme, rosemary, or chives to the béchamel for an aromatic twist.
Check out related recipes like our Creamy Garlic Lobster Pasta or Mussels with Parsley Butter.
Tips for the Best Salt Cod Gratin
- Proper Desalting: Change the soaking water regularly to ensure the cod isn’t overly salty.
- Smooth Béchamel: Use warmed milk and whisk constantly to prevent lumps.
- Cheese Choices: Parmesan adds bold flavor, while Gruyère or Emmental melts beautifully.
- Make-Ahead: Assemble the gratin up to 24 hours in advance and refrigerate. Bake just before serving.
Why You’ll Love This Recipe
- Rich Flavors: The salty, tender cod pairs perfectly with the creamy béchamel and cheesy topping.
- Beginner-Friendly: Simple steps make it accessible for all skill levels.
- Versatile: Easily customized with vegetables, spices, or herbs.
- Comforting: A warm, satisfying dish ideal for sharing.
Serving Suggestions
- Green Salad: A crisp salad with a light vinaigrette balances the richness of the gratin.
- Plain Rice: Perfect for soaking up the creamy béchamel.
- Steamed Vegetables: Green beans or carrots for a well-rounded meal.
- Crusty Bread: Ideal for savoring every bit of the sauce.
The History of Salt Cod Gratin
Salt cod has long been a staple in European cuisine, particularly in Portugal, Spain, and France. Preserved through salting and drying, it was a vital food source in many households. The béchamel sauce, a French creation from the 17th century, elevates this humble fish into a refined dish. The salt cod gratin with béchamel beautifully blends rustic tradition with French culinary elegance.
FAQs About Salt Cod Gratin with Béchamel
How long does it take to desalt cod?
Desalting takes 24 hours, with water changes every 6–8 hours for best results.
Can I prepare the gratin ahead of time?
Yes, assemble the gratin and refrigerate for up to 24 hours before baking.
Can I freeze salt cod gratin?
Yes, freeze the baked gratin in an airtight container for up to 3 months. Thaw in the fridge and reheat in the oven.
What cheese is best for the gratin?
Gruyère or Emmental melt smoothly, while Parmesan adds a bold, nutty flavor.
Nutritional Information (Approximate, Per Serving)
- Calories: 400–450 kcal
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 15 g
- Servings: 4–6
Note: Nutritional values vary based on ingredients and portion sizes.
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This Salt Cod Gratin with Béchamel is a celebration of rich, traditional flavors and cozy comfort. Perfect for a hearty dinner, this dish is sure to warm hearts and satisfy appetites. Try it today and enjoy its creamy, savory goodness!
Explore more delicious recipes like our Creamy Garlic Lobster Pasta or Mussels with Parsley Butter.
