Saltfish Potatoes au Gratin


1lb. salt pollock, prepared
¾ cup whole milk
¾ cup heavy cream
1 garlic clove crushed
1 bay leaf
3 black peppercorns whole
2 Tbp. butter
2 Tbsp. flour
3-4 Large potatoes peeled, thinly sliced


Preheat oven to 375°F

In a small saucepan, heat milk and cream over low heat. Add garlic, bay leaves and black peppercorns and cook for 15 minutes. Remove from heat and let sit for 10 minutes. Remove the garlic, bay leaves and peppercorns; discard. In a separate pot, over low heat, melt the butter then add the flour and mix. Cook this mixture until lightly golden brown, about 2 minutes. Slowly add the milk-cream mixture and whisk until thick and smooth, season with paprika. In a baking dish first add a ladle of sauce, a layer of potatoes and then a layer of salt pollock. Repeat until baking dish is filled; top with a layer of sauce and sprinkle of paprika. Cover baking dish with foil and bake for about 45 minutes. To test, poke a knife into the dish; the potatoes should yield easily to the knife. Remove foil and set to broil until the top is golden brown.

Makes 4 servings.