Creamy Fish Potato Gratin Recipe

If you’re craving something comfortingly creamy but with a fresh twist, then you need to try this Creamy Fish Potato Gratin Recipe. Honestly, it’s one of those dishes that feels fancy yet is super easy to make. The combination of buttery potatoes, tender white fish, and that irresistible golden, crunchy topping – oh, you’re going to love it. Stick with me because I’m about to share all my tips to make sure yours turns out perfect every time!

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Ingredients You’ll Need

These ingredients work beautifully to deliver layers of creamy, savory goodness. Pay close attention to your fish choice and potatoes for the best results — small details make a big difference with this dish.

• White fish fillets: Look for delicate, skinless fillets that are about 2 cm (0.8”) thick so they cook perfectly without drying out.
• Salt and black pepper: Simple seasonings to bring out the natural flavors.
• Unsalted butter: Essential for that creamy potato base and to sauté your leeks or onions.
• Leeks or onions: Leeks add a subtle sweetness, but onions work just as well if that’s what you have on hand.
• Garlic cloves: Fresh minced garlic elevates the dish with a subtle kick — don’t skip it!
• Starchy potatoes: Russet or Maris Piper potatoes are ideal here because they soften nicely and absorb the creamy sauce.
• Dry white wine: Adds a lovely depth of flavor without making the dish taste like wine; can be replaced with extra vegetable stock if you prefer.
• Vegetable stock/broth: Low sodium is best so you can control the saltiness.
• Thickened or heavy cream: The secret to that rich, luscious sauce that ties everything together.
• Panko breadcrumbs: Gives the gratin a satisfyingly crisp topping.
• Extra virgin olive oil: Helps crisp up the breadcrumbs while adding fruity notes.
• Parmesan cheese: Finely shredded, it adds a salty, savory finish to the crunchy topping.

Variations

I love how flexible this Creamy Fish Potato Gratin Recipe is — I sometimes switch up the fish or add a handful of fresh herbs for extra flavor. Feel free to experiment to make it your own!

• Change the fish: I once tried this with salmon instead of white fish, and my family was hooked! It adds a slightly richer flavor but still works beautifully.
• Add fresh herbs: A sprinkle of dill or chives on top just before serving can brighten everything up.
• Use onions instead of leeks: If leeks aren’t in season or you don’t have any, thinly sliced onions give a similarly sweet undertone.
• Make it dairy-free: Swap cream for coconut milk and use non-dairy butter for a creamy vegan twist.

How to Make Creamy Fish Potato Gratin Recipe

Step 1: Prepare Your Potatoes Like a Pro

Start by peeling your starchy potatoes and slicing them into thin, even rounds — about 4mm thick works best. I like to soak them in a big bowl of cold water to get rid of excess starch and prevent browning. This little trick helps the potatoes cook evenly and keeps the gratin silky, not gluey.

Step 2: Make the Flavor Base with Leeks and Garlic

Melt butter in a large oven-proof skillet over high heat until it’s foamy and fragrant. Toss in the leeks and garlic and sauté for about 3 minutes. This step brings out their mild sweetness and lays the perfect foundation for the potatoes and fish.

Step 3: Cook the Potatoes Halfway

Add your drained sliced potatoes to the skillet along with salt and pepper, then cook for about 6 minutes, stirring regularly. You want the potatoes to be half tender so they finish cooking perfectly in the oven without turning mushy.

Step 4: Deglaze and Reduce the Liquid

Pour in the white wine and let it simmer rapidly until mostly evaporated – just about a minute. Then add your vegetable stock and simmer for another minute and a half until reduced by half. This step intensifies the flavors and ensures your gratin isn’t watery.

Step 5: Add the Fish and Cream, Then Top with Crunch

Turn off the heat and carefully place the seasoned fish fillets evenly over the potatoes, presentation side up — that means the side that looked nice when it was raw. Pour heavy cream all over so the fish and potatoes are fully covered. Then sprinkle over your panko, olive oil, and parmesan mixture for that irresistible crispy top.

Step 6: Bake and Broil to Perfection

Bake the skillet in a preheated oven at 180°C (350°F) for 30 minutes. I know it seems like a long bake time for fish, but trust me, it stays tender and moist. When done, switch to the oven’s broiler (grill) on high and move the pan to the top rack for about 4 minutes until the topping is a gorgeous golden brown.

Step 7: Rest and Serve

Remove your gratin from the oven and let it rest for 5 minutes before serving. This gives the sauce time to set up and makes it easier to plate. I love eating the rich fish and creamy potatoes together in each bite — it’s pure comfort on a plate.

How to Serve Creamy Fish Potato Gratin Recipe

Garnishes

I usually scatter a handful of freshly chopped parsley or chives over the top when serving — it adds a burst of color and freshness that balances the richness perfectly. A wedge of lemon on the side is also great if you want a little zing!

Side Dishes

This gratin is a hearty dish on its own but pairs wonderfully with a crisp green salad or steamed green beans. Roasted carrots or asparagus are fantastic if you want to add a bit of sweetness alongside those creamy potatoes.

Creative Ways to Present

For special occasions, I like to prepare individual servings in small ramekins — it makes it feel extra special, and everyone loves having their own personal gratin. You can even sprinkle a little extra cheese on top before broiling for some show-stopping cheesy crust.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer them to an airtight container and refrigerate for up to 3 days. The texture holds up nicely, and the flavors actually deepen after resting overnight.

Freezing

In my experience, this recipe isn’t the best candidate for freezing because the potato and cream sauce can separate and become watery when thawed. I recommend enjoying it fresh or within the first few days of making it.

Reheating

To reheat, I pop leftovers in a moderate oven (about 160°C/320°F) for 15-20 minutes, covered with foil to avoid drying out. This method keeps the fish tender and the potatoes creamy without drying out that cracker topping.

FAQs

Final Thoughts

I absolutely love how this Creamy Fish Potato Gratin Recipe brings something special to the dinner table without needing hours of prep or fancy ingredients. It’s creamy, comforting, and always impresses everyone who tries it. Plus, it’s forgiving — perfect for when you want a delicious meal but don’t want to stress. Give it a go, and soon enough, it’ll be one of your go-to dishes when you need a bit of cozy, creamy goodness in your life.

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