Can I prepare this gratin ahead of time?
Yes, you can assemble the gratin up to the baking step, cover it, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
DINNER
Icelandic Fish Gratin (Fiskibollur) with Creamy Potato Topping
This comforting Icelandic Fish Gratin features tender, flaky fish in a creamy sauce, topped with a rich, cheesy potato mash. It's a hearty and family-friendly meal perfect for a cozy dinner.
HOW TO MAKE IT
Let's cook.
01
Boil the potatoes in a large pot of salted water over high heat for 15-20 minutes, or until very tender. Drain well and mash with 1/4 cup milk, 2 tablespoons butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Stir in the shredded cheddar cheese.
02
While potatoes cook, gently poach the fish fillets. Place fish in a large skillet, cover with water or milk, and bring to a gentle simmer over medium heat. Cook for 5-7 minutes, or until the fish flakes easily with a fork. Drain and flake the fish into large pieces.
03
In a separate saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in 2 cups milk until smooth. Continue to cook, stirring, for 3-5 minutes, until the sauce thickens.
04
Remove the sauce from heat and stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the chopped fresh dill. Gently fold in the flaked fish.
05
Transfer the fish mixture to an 8x8 inch baking dish. Carefully spread the creamy mashed potato topping evenly over the fish mixture.
06
Bake the gratin in an oven preheated to 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
07
Let the gratin rest for 5 minutes before serving to allow it to set slightly.
About This Recipe
This comforting Icelandic Fish Gratin features tender, flaky fish in a creamy sauce, topped with a rich, cheesy potato mash. It's a hearty and family-friendly meal perfect for a cozy dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of nutmeg to the white sauce. Ensure the fish is not overcooked during poaching to keep it moist and tender. A potato ricer can help achieve a super smooth potato topping.
Easy Substitutions
Haddock or pollock can be used instead of cod. For a dairy-free version, use plant-based milk and butter, and a dairy-free cheese alternative. Fresh parsley can replace dill if preferred.
Storage & Reheating
Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or in the microwave.
Serving Suggestions
Serve this Icelandic Fish Gratin with a side of steamed green beans or a crisp green salad with a light vinaigrette. A slice of rye bread (rúgbrauð) would also be a traditional and delicious accompaniment. For a complete meal, consider a simple cucumber and tomato salad.
Common Mistakes
Overcooking the fish: Poach the fish gently and only until it flakes easily to prevent it from becoming dry. A dry fish base will result in a less enjoyable gratin. Not seasoning the layers: Ensure both the fish mixture and the potato topping are seasoned adequately with salt and pepper for balanced flavor. A bland gratin is easily avoided with proper seasoning. Lumpy mashed potatoes: Overworking the potatoes can make them gluey. Mash them just until smooth, or use a potato ricer for best results. Not letting it rest: Allowing the gratin to rest for a few minutes after baking helps the layers set, making it easier to serve neatly.
Frequently Asked Questions
What kind of cod is best for this recipe?
Fresh or frozen (and thawed) cod fillets work well. Ensure they are skinless and boneless for ease of preparation.
Can I freeze this dish?
While possible, the texture of the potato topping can become a bit watery upon thawing. If freezing, bake first, then cool completely before wrapping tightly and freezing for up to 1 month. Thaw in the refrigerator overnight and reheat in the oven.
MORE TO KNOW
Fiskibollur, or Icelandic fish balls, are a beloved traditional dish. This gratin version takes the comforting flavors of fiskibollur and transforms them into a hearty casserole, perfect for feeding a family. The creamy white sauce infused with dill perfectly complements the delicate white fish, while the cheesy potato topping adds a satisfying texture and richness. This dish is a testament to Iceland's culinary heritage, utilizing abundant seafood and simple, wholesome ingredients to create a truly delicious and warming meal.
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