Prep Prep : 20 min
Cooking Cooking : 1h
Serving Serving : 3
List of
  • 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
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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.

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Product use for the recipe

Product picture
40% Fat IDM 2.5kg
Frozen - Shredded - 2.5kg
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