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    Home / Dinner / Cod Au Gratin

    Cod Au Gratin

    Cod au gratin recipe: flaky Atlantic cod baked under a rich cheddar cheese sauce and buttery breadcrumbs. Acadian comfort cooking from the Maritimes coast.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Flaky cod baked in creamy cheese sauce with golden crumb crust

    Cod built the Maritimes — it was the salt-cured currency of the Atlantic trade — and Acadian cooks learned every possible way to stretch it. Cod au gratin was the Sunday answer: leftover poached cod reborn under a creamy cheddar sauce, crowned with breadcrumbs until bubbling and bronze.

    It is pure, unapologetic comfort — mild flaky fish, a silky cheese sauce, and that crackling crumb topping. Serve it with boiled potatoes and you have a plate that tastes like a church supper on the South Shore.

    Maritimes recipes →

    Step by stepInstructions

    1. Poach the cod in simmering salted water for 5 minutes, then drain gently and flake it into large pieces.
    2. Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute, then whisk in the milk until the sauce is smooth and thick.
    3. Stir half the cheddar and the grated onion into the sauce and season with salt and pepper.
    4. Spread the cod in a buttered baking dish, pour the sauce over it, and top with the remaining cheese and the breadcrumbs.
    5. Bake at 375°F for 20 to 25 minutes until bubbling and golden, then dust with paprika before serving.

    💡 Chef tips & storage

    Any firm white fish can stand in for cod. For a richer dish, substitute half the milk with cream, and do not be shy with the cheese — a sharp cheddar is essential.

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    Recipe details

    Prep15 min
    Cook30 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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