Baked Fish Gratin with Potatoes
A classic Scandinavian one-pan dinner: white fish fillets baked with creamy potatoes and a buttery breadcrumb topping. Ready in 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 425
- Protein
- 38g
Ingredients
- 1.5 lbs potatoes, waxy (like Yukon Gold)
- 1.5 lbs white fish fillets (cod, haddock, or halibut)
- 1.5 cups whole milk
- 4 tbsp butter
- ½ cup breadcrumbs (panko or plain)
- 1 pinch salt and black pepper to taste
Instructions
- 1
Slice potatoes 1/8-inch thick (a mandoline is fastest). Place in a colander and rinse under cold water.
- 2
Pat fish fillets dry. Season both sides generously with salt and black pepper.
- 3
Preheat oven to 400°F.
- 4
Butter a 9x13-inch baking dish. Layer half the potato slices on the bottom, slightly overlapping.
- 5
Arrange fish fillets over potatoes. Top with remaining potatoes, overlapping slightly.
- 6
Pour milk evenly over everything. Dot with 2 tbsp butter cut into small pieces.
- 7
Bake uncovered for 20 minutes until potatoes are almost tender and milk is bubbling.
- 8
Mix breadcrumbs with remaining 2 tbsp melted butter. Sprinkle over the top.
- 9
Return to oven and bake 8–10 minutes until breadcrumbs are golden brown.
- 10
Rest 3 minutes. Serve hot straight from the dish.
Tools you’ll need
- 9x13-inch baking dish
- mandoline slicer (or sharp knife)
- colander
- paper towels
- oven
- measuring cups and spoons
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