Name: Lutefisk Gratin
Total time: 1 h
Ingredients: 1 lb lutefisk, rehydrated according to package instructions; 3 cups peeled and diced potatoes; 1 cup sliced leeks; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup shredded Gruyère cheese; Salt and white pepper to taste; Chopped fresh parsley for garnish

Ingredients

Units Scale

1 lb lutefisk, rehydrated according to package instructions
3 cups peeled and diced potatoes
1 cup sliced leeks
1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup shredded Gruyère cheese
Salt and white pepper to taste
Chopped fresh parsley for garnish

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Instructions

Preheat your oven to 375°F.
In a large pot, cook the diced potatoes until just tender. Drain and set aside.
In a saucepan, sauté the sliced leeks in butter until softened.
Stir in the flour to create a roux, cooking for 1-2 minutes.
Gradually whisk in the whole milk, stirring constantly to avoid lumps. Cook until the mixture thickens.
Season the white sauce with salt and white pepper.
In a greased baking dish, layer the rehydrated lutefisk, cooked potatoes, and sautéed leeks.
Pour the white sauce over the layers, ensuring everything is well coated.
Sprinkle shredded Gruyère cheese on top.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
Garnish with chopped fresh parsley before serving.

Nutrition

Calories: 400
Sugar: 5 g
Sodium: 600 mg
Fat: 18 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 70 mg