Prep : 20 min 
Cooking : 1h 
Serving : 3 
List of
ingredients
- 800g potatoes
- 500g desalted cod
- 400g Mozzarella 40% MG/ES grated Maestrella
- 50g butter
- 40g flour
- 30cl of milk
- 30cl liquid cream
- 2 onions
- 1 clove garlic
- 1/2 lemon
- 2 pinches nutmeg
- Olive oil & sunflower oil
- Salt & pepper
Directions
Step
Preheat the oven to 200°C.
Cook the cod for 8 minutes in boiling water, drain and crumble with a fork.
Roughly cut the potatoes and cook them in a hot sunflower oil bottom.
Place them on a paper towel once golden brown.
Chop the onions, chop the garlic clove and sauté everything in a pan with a drizzle of olive oil.
Add the potatoes and set aside.
Make a roux with butter and flour, add milk and cream and cook over low heat until thickened.
Stir in 1/2 the grated 40% MG/ES Mozzarella, cod crumbling and half lemon juice.
Season with salt, pepper and nutmeg.
Place the potatoes in a gratin dish, pour the béchamel over it and mix.
Sprinkle with remaining grated 40% MG/ES Mozzarella and bake for 30 minutes.
