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Recipe for Cod Au Gratin

Based on an old family recipe, this cod au gratin comes together quickly and is full of flavor.

  • Total Time: 55 mins
  • Yield: 8 1x


Units Scale
  • For bechamel sauce:
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk (use a little more if you want a thinner sauce)
  • 3/4 to 1 tsp. salt
  • black pepper, to taste
  • 12 tsp. fresh rosemary, minced
  • For cod:
  • 1 Tbsp. butter, plus more for greasing baking dish
  • 45 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 lbs. wild caught cod, cut into 1″ cubes (or your favorite white fish)
  • 1 package Rosemary and Roasted Garlic Kraft Fresh Take


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Category: Main
  • Cuisine: American