Cod au gratin

Cod au gratin is a Canadian dish originating in Newfoundland, consisting of cod fish baked in a creamy sauce, topped with cheese.¹

Cod has been a staple in Newfoundland ever since early settlers arrived on the island in the 1700s.² It is believed that the dish was originally cooked with breadcrumbs, but when a hotel in St. John's ran out of bread, they substituted cheese instead, which became popular instantly.³ The gratin comes from the French influence, with 'au gratin' meaning to brown a dish, referring to the cheese crust that forms on the top of the dish when cooked.⁴ The dish evolved to have a creamy white sauce, known as béchamel, on top, traditionally served in a casserole tin.

A traditional cod au gratin contains filleted cod, shredded cheese, milk, onions, and bread crumbs, with seasonings including salt, pepper, dill, dijon mustard, or lemon depending on the version.⁵ The fish is placed at the bottom of the dish, with the béchamel sauce or milk sauce with shredded cheese poured on top, with added spices and seasonings.⁶