Cod, Leek and Potato Gratin
Wash the leeks well under cold running water to dislodge any dirt trapped between the layers of leaves.
- 1 1/2 lb. white potatoes, peeled
- 2 leeks, halved and rinsed
- 1 lb. cod or haddock fillets, thickly sliced on the diagonal
- Salt and freshly ground white pepper, to taste
- 1 cup heavy cream
Slice the potatoes, leeks and fish
Preheat an oven to 375°F. Butter a large oval gratin pan or baking dish.
Cut the potatoes crosswise into thin, uniform slices. Cut the leeks into slices about twice as thick as the potatoes. Season the fish lightly with salt and pepper.
Assemble the gratin
Arrange half of the potato slices in the prepared dish, overlapping them to cover the bottom. Season lightly with salt and pepper. Scatter half of the leeks over the potatoes, then arrange the fish over the leeks in a single layer, overlapping the slices as necessary. Top with the remaining leeks, then with the remaining potatoes. Season with salt and pepper. Pour the cream evenly over the layers.
Bake the gratin
Bake the gratin for 40 minutes. Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes and help them brown. Return to the oven and continue to cook until the top layer of potatoes is tender when pierced with the tip of a sharp knife, about 20 minutes more.
Remove the gratin from the oven and let stand for 10 to 15 minutes before serving. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).