Golden Gratinéed Salt Cod with Gruyère
🛒Ingredients (Grocery List)
1 to 1 1/4 pounds skinless salt Cod fillet
1 1/2 pounds Potatoes, unpeeled
2 tbsp Butter, cut into 1/4-inch dice
Court Bouillon
1 Onion, halved and stuck with 3 whole Cloves total
1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf
1 Garlic clove, crushed
Salt
3 tbsp Butter
3 tbsp all-purpose Flour
2 cups Milk
Salt and Pepper
3/4 cup shredded Gruyère or Swiss Cheese
🍴Serves: 4
⏰Prep Time: 60 min + 12 hours soaking
⏱️Cook Time: 45 min
🥣Instructions
1. In a bowl, soak the salt Cod in plenty of cold Water at room temperature for 12 hours, changing the Water at least 3 times.
2. In a large saucepan of boiling Salted Water, cook the Potatoes for 25 to 30 minutes. Drain, peel, and slice crosswise.
3. Meanwhile, make the Court-bouillon: In a large sauté pan, combine 2 quarts of Water with the Onion, Bouquet Garni, Garlic, and Salt. Drain the Salt Cod and add it to the Court-Bouillon. Bring it to a simmer, then remove the pan from the heat. Drain the Cod well. Flake the Fish, removing any bones.
4. Preheat the oven to 425 degrees. Make the Mornay sauce: In a small saucepan, melt the Butter over medium heat. Whisk in the Flour until it starts foaming. Whisk in the Milk. Season with the Salt and Pepper. Bring to a boil, whisking, then reduce the heat to very low and cook for 5 minutes. Remove the pan from the heat and whisk in 1/4 cup of the Cheese.
5. In a gratin dish, layer half of the Mornay sauce, the Potatoes, the Cod, and the remaining Mornay sauce. Sprinkle with the remaining 1/2 cup of Cheese and dot with the 2 tablespoons of Butter. Bake on the top shelf of the oven until melted and golden, about 10 minutes, and serve.
