This post is sponsored by Kraft Foods.
Even though I work from home, it’s still really hard to get dinner on the table some nights. I tend to get focused on a project and before I know it, it’s dinnertime and my kids’ tummies are growling for something delicious to eat. Those are the nights when I need to come up with something that is fast and easy, like this recipe for Cod au Gratin. It’s a childhood favorite based on my grandmother’s recipe.
Enter Kraft Fresh Takes. I was issued a challenge to create some new meals for my family using the new Rosemary and Roasted Garlic variety of Kraft Fresh Takes.
I’m really excited to show you what we came up with. It was a joint effort involving my husband and kids too. I think you’ll really love them!
In the weeks to come there will be more recipes and some fun giveaways. So stay tuned! You can follow along with me and the other bloggers on Twitter using #KraftFreshTakes. (I’ve seen some of the other recipes and they look fabulous! Be sure to check them out.)
We really like fish in our family, particularly my oldest daughter. She isn’t picky in the least and is often my biggest fan. She’s always been happy to help me plan menus and is a willing taste-tester. (She was only one when I started this blog. I blinked and suddenly she was eight years old. Crazy!)
She and I decided that a good old fashioned Cod Au Gratin was in order. Any white fish would work well here, particularly halibut. (Cod is a little more budget-friendly.)
This recipe for cod au gratin comes together in less than 30 minutes and by the time it’s baked, dinner can be on the table in about an hour. We made sure to serve it up with a heaping pile of pan-roasted broccoli on the side, and per my husband’s suggestion, a baked potato. It was a huge hit. I don’t know that I’ve ever seen a meal disappear off their plates so quickly! (See below for some how-to photos!)
- For bechamel sauce:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk (use a little more if you want a thinner sauce)
- ¾ to 1 tsp. salt
- black pepper, to taste
- 1-2 tsp. fresh rosemary, minced
- For cod:
- 1 Tbsp. butter, plus more for greasing baking dish
- 4-5 green onions, thinly sliced
- 2 garlic cloves, minced
- 1½ lbs. wild caught cod, cut into 1" cubes (or your favorite white fish)
- 1 package Rosemary and Roasted Garlic Kraft Fresh Take
- Preheat oven to 375 degrees F.
- For bechamel: In a 2 quart pot, heat the butter until foaming and add the flour. Cook for 1 minute and whisk in milk. Bring to a simmer and cook for 5 minutes, until thickened. Add the salt, pepper, and rosemary. Whisk well. Set aside until ready to use.
- For cod: Grease an 8 by 11" baking dish with a little softened butter. Place the cod cubes in an even layer in the baking dish.
- In a small skillet, heat the remaining 1 Tbsp. butter. Add the green onions and garlic and cook for a few minutes until they start to soften and become fragrant. Let cool for a few minutes.
- To assemble: Spoon the green onions and garlic evenly over the cod cubes. Ladle the bechamel over the cod and green onions. Mix the Fresh Take bread crumbs and cheese together. Sprinkle evenly over the top and bake for 30-35 minutes, or until top is golden, the sauce is bubbly and fish is cooked through.
- Serve immediately.
Disclosure: As a blogger for the Kraft Fresh Take Makers program, I have been compensated for my time for taking part of this campaign. Opinions expressed are my own and not that of Kraft Foods.