White Fish Gratin with Cauliflower and Potatoes

Name: White Fish Gratin with Cauliflower and Potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: International
Ingredients: 400 g of white fish ((cod, pollock or saithe)); 500 g of potatoes; 400 g of cauliflower; 20 cl of crème fraîche (heavy); 100 ml of milk; 80 g of gruyère (grated); 1 shallot (finely chopped); 1 tbsp of butter; 1 tbsp of flour; 1 pinch of nutmeg; salt; pepper; a few sprigs of parsley (fresh)

No reviews yet

This hearty gratin brings together fish, cauliflower, potatoes and béchamel. 🥘 The fish cooks right in the sauce.

Total time: 1 h
Prep: 25 min
Cook: 35 min
Difficulty: Easy
Per person: €2.38

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

For dessert

Gingerbread Chocolate Tart

1 hEasy

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

410kcal

Protein37 g34%
Carbs31 g29%
Fat18 g37%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

💡 For an even creamier sauce, add a spoonful of mascarpone to the mixture before pouring it over the dish 😍.
And for a crunchy touch, sprinkle a little fine breadcrumbs on top before baking 🧀🔥.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2 months after cooking in individual portions. Reheat directly in the oven without thawing.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in the fridge. Refrigerate quickly after cooking.

Making ahead : Can you make it the day before?

Yes

Can be assembled the day before, covered with plastic wrap, and kept in the fridge. Bake on the day.

Reheating : How do you reheat it?

Oven: 20-25 min at 160°C. Microwave: yes, but the gratin texture will be less good. Saucepan: not recommended.

Variations

Use cod, pollock or saithe.
Sprinkle with fresh parsley.
Let rest for 5 minutes before serving.

Mistakes to avoid

Undercooking the vegetables: 10 to 12 minutes, until tender.
Forgetting to make a smooth sauce: pour in the milk little by little while whisking.
Overcooking the fish: 3 to 4 minutes in the skillet.

Frequently asked questions

How do you make a fish gratin?

Cook the potatoes and cauliflower for 10 to 12 minutes, sear the fish with the shallot, make the sauce with butter, flour, milk and cream, build the layers, pour the sauce over, add the Gruyère and bake for 25 to 30 minutes at 200 °C.

How do you make the sauce?

Melt the butter, add the flour, pour in the milk little by little while whisking to prevent lumps, then add the cream, nutmeg, salt and pepper.

Which fish should you choose?

A white fish such as cod, pollock or saithe, 400 g cut into pieces, browned for 3 to 4 minutes with a little butter and the shallot.

How long should the gratin rest?

Let it rest for 5 minutes after taking it out of the oven before serving, then sprinkle with fresh parsley for a touch of color.