Haddock au Gratin

Name: Haddock au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: new_england
Ingredients: 600 g haddock fillet (skinless, cut into 4 portions); 3 tbsp butter; 3 tbsp all-purpose flour; 1.5 cup milk (whole milk, warmed); 1 cup cheddar cheese (sharp, grated); 0.25 cup parmesan cheese (grated); 0.25 cup breadcrumb (plain, dry); 0.25 tsp salt; 1 pinch black pepper; 1 pinch nutmeg (freshly grated preferred); 1 tbsp lemon juice (freshly squeezed); 1 tbsp parsley (fresh, chopped, for garnish); 4 cup water (for poaching fish)

RATING

4.4/5(78)

TASTE SCORE

8/10

Flaky haddock fillets blanketed in a creamy, golden-brown cheese sauce. This New England classic bakes up bubbly and rich, with a lightly crisped top that gives way to tender fish underneath. Serve it as a cozy weeknight supper or a fuss-free dinner party main.

PREP

15m

COOK

30m

SERVES

1 PIECE

485 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat the oven and prep the dish.
Preheat oven to 375°F (190°C). Butter a 2-quart baking dish and set aside.
boil · ~6 min
Poach the haddock fillets.
1.Bring 4 cups of water to a gentle simmer in a large skillet.
2.Add lemon juice to the water.
3.Slide in haddock fillets and poach gently for 5-6 minutes until just opaque.
4.Remove fish with a slotted spatula and arrange in the prepared baking dish.
TIPDon't boil hard — a gentle simmer keeps the fish tender and prevents it from breaking apart.
prep · ~8 min
Make the cheese sauce.
1.Melt butter in a medium saucepan over medium heat.
2.Whisk in flour and cook, stirring constantly, for 1 minute until lightly golden.
3.Slowly pour in warm milk, whisking continuously to prevent lumps.
4.Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
5.Remove from heat. Stir in cheddar cheese, salt, black pepper, and nutmeg until smooth.
TIPWarm the milk before adding — cold milk can make the sauce lumpy.
assemble · ~2 min
Assemble the gratin.
1.Pour the cheese sauce evenly over the poached haddock in the baking dish.
2.Mix parmesan cheese with breadcrumbs in a small bowl.
3.Sprinkle the breadcrumb mixture over the top.
bake · ~20 min
Bake until golden and bubbly.
Place the dish in the preheated oven and bake for 18-20 minutes, until the sauce is bubbling around the edges and the top is golden brown.
TIPFor a deeper golden crust, switch to broil for the last 2 minutes — watch carefully to prevent burning.
rest · ~5 min
Rest briefly before serving.
Let the gratin rest for 5 minutes. Garnish with fresh chopped parsley and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the haddock fillets dry with paper towels before poaching for cleaner flavor.
2
Use a wide skillet for poaching so the fillets sit in a single layer and cook evenly.
3
Let the cheese sauce bubble gently; rushing on high heat can cause the dairy to separate.
4
Taste the sauce before pouring it over the fish — add a pinch more nutmeg if you like warmth.
5
If the breadcrumb topping browns too fast, tent loosely with foil for the remaining bake time.
6
Let the gratin rest the full 5 minutes so the sauce sets and won't puddle on the plate.
7
Leftover gratin keeps refrigerated for 2 days; reheat gently in a low oven to avoid drying the fish.

RECIPE VARIATIONS

Adapt it for your goals.

Lighter Cream Sauce

Swap half the whole milk for low-fat milk and reduce cheddar to 3/4 cup. The sauce will be less rich but still smooth, cutting calories while keeping the gratin comforting.

Smoky Twist

Replace 1/4 cup of cheddar with smoked Gouda and add 1/4 teaspoon smoked paprika. This gives the dish a subtle campfire note that pairs beautifully with the mild haddock.

Gluten Free

Gluten-Free

Use a 1:1 gluten-free all-purpose flour blend for the roux and certified gluten-free breadcrumbs. The sauce will thicken the same way, and the topping stays crisp.

Herb Garden

Stir 1 tablespoon of chopped fresh dill or chives into the cheese sauce. It adds a fresh green lift that echoes the parsley garnish and brightens the gratin.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Haddock provides high-quality, low-fat protein that supports muscle maintenance and repair, with about 20 g of protein per 150 g serving.

✓

Rich in B Vitamins

Haddock is a natural source of B vitamins, including niacin and B12, which help convert food into energy and support nervous system health.

✓

Calcium from Cheese

The cheddar and Parmesan add a good dose of calcium, which is essential for strong bones and teeth, in every serving.

✓

Moderate in Saturated Fat

While this dish uses butter and cheese, the amounts are balanced so you get creamy satisfaction without excessive saturated fat when eaten as part of a varied diet.

QUESTIONS?