Ingredients
- Fish: White fish fillets (e.g. hake or cod)
- Potatoes: About 4 to 5 large potatoes
- Cheese: Grated cheese (Emmental or Gruyère type)
- Butter: 50g
- Flour: 2 tablespoons
- Milk: About 500ml
- Seasoning: Salt, pepper, and a pinch of nutmeg
- Aromatics: Sliced onions and a little parsley
Instructions
1. Preparing the base
- Peel them potatoes, cut them into slices and boil them in salted water until they are tender.
- Meanwhile, brown the onions in a pan with a little oil until translucent, then add the pieces of fish for quick pre-cooking.
2. Preparation of Béchamel sauce
- In a saucepan, melt the butter.
- Add the flour and mix well to form a roux.
- Pour it milk little by little while stirring continuously to avoid lumps until the sauce thickens.
- Season with salt, the pepper and the nutmeg.
3. Assembling the gratin
- In a baking dish, place a first layer of potatoes.
- Add on top the mixture of fish and onions.
- Pour the sauce evenly Béchamel over the entire dish.
- Finish by sprinkling generously with grated cheese.
4. Cooking
- Bake 200°C for approximately 20 minutes, or until the top is nicely browned and browned.