Cod au gratin - Newfoundland style

Against all odds, cod au gratin - consisting of cod, cheese, and white sauce -  has stood the test of time and entered the culinary Pantheon. How could this be? Is it just comfort food, raising memories like codfish from the depths of the ocean? Or is it “proper” food, a dish worthy of attention from the most discriminating of palettes? Of course, it’s both. It is, after all, simply delicious.
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The recipe below stays true to the basic traditional Newfoundland cod au gratin. There are, of course, hundreds of variations out there. But I’ve served this one to the most discerning critics: regular Newfoundlanders used to the taste of nan’s cod au gratin. And mine has passed, with flying colours.

Newfoundland cod au gratin

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