If you want to prepare a delicious dish of baked cod gratin with béchamel, don’t miss this step-by-step that I’ll show you this time. This is a recipe for baked cod with béchamel sauce and potatoes that is absolutely delicious and tasty and is not that difficult to make, so I hope you will try it and tell me what you think or how I can improve this dish of baked cod gratin with béchamel.
Ingredients to make Baked Cod with béchamel:
- 4 potatoes
- 4 pieces of salted cod (approximately 700 to 900 grams)
- 2 onion
- 1 splash of extra virgin olive oil
- 300 milliliters of milk (1¼ cups)
- 1 tablespoon butter
- 2 tablespoons of flour
- 100 grams of grated cheese
- 200 milliliters of cream
- 1 pinch of salt
How to make Baked Cod with béchamel:
- We begin to prepare this recipe for cod gratin with potatoes and béchamel by putting a pot on the stove with plenty of water. When it starts to boil, add the cod, cover and leave on the heat for five minutes.
- Carefully drain the hot water and after a couple of minutes we remove the skin and bones, and break the cod into flakes.
- Trick: If we let the fish get very cold it will be very difficult to remove the skin later.
- Next, we peel the potatoes and cut them into slices or cubes. So we have 2 options: we can boil them or fry them, as you prefer. Then reserve them on a separate plate.
- Tip: Obviously, if you cook the potatoes in water you will not add as many calories to the baked cod gratin with béchamel.
- Then we peel the onion, cut it into julienne strips (finite strips) and put a frying pan on the fire with a drizzle of olive oil. When hot, add the onion and fry until soft and transparent. We booked.
- The next step is to prepare the béchamel with cream from the cod crumbs with potatoes and béchamel. To do this we put the butter in a pan on the fire and when it is hot we add the flour to remove the raw flavor. We remove so it doesn’t burn.
- Meanwhile we heat the milk in the microwave and then add the cream and mix well. We are adding it to the pan where we have the flour while stirring so that lumps do not form. Keep on the fire stirring frequently until the béchamel sauce thickens. We withdraw and reserve. We add salt to our liking.
- In the pan where we have the poached onion, add the cod flakes and mix well. Pour this mixture into a baking dish, cover with the chips and pour the béchamel de anta on top. Finally, sprinkle the top with grated cheese.
- We put the cod with béchamel in the oven preheated to 180 ºC and bake for approximately 20 minutes or until the cheese has melted
- We take out the baked cod with béchamel and potatoes and we can now enjoy this delicious dish.
