Cod Yukon potato Au Gratin

[Cook Chatty Cathy]

This is a very delicious warm & filling entree for a cold winter night: The original recipe I saw for this did not call for the cooking wine or the green onion, I added them as my own personal preference. Neither over powered the dish and complimented the dish very subtley.

3 or 4 med. size Cod Filets
10 med. small yukongold potatoes cleaned and sliced diagonally
3 tbsp. flour
3 tbsp. veg oil
2 - 3 cups cream
salt & pepper
2 tsp. white cooking wine
1 green onion cleaned and sliced
1/2 c. grated Cabot's white sharp cheddar cheese
1/2 c. grated swiss cheese

Clean and season codfish filets. I par-boil the potatoes for just a few moments then drain. Place potatoes into a well greased casserole add salt and pepper, make a white sauce from the oil and flour and cream, first you heat oil, then add flour and stir for a few moments with a wisk until flour just starts to cook at this point add cream and continue heating on med heat and wisk until thickens to a gravy consistency (start with 2 cups of cream add more as needed) add the white cooking wine and stir well. Pour cream sauce over the potatoes add the shredded cheeses and onion slices, stir well. Place covered casserole into a 350 degree oven for 45 min's, then take off the cover and place cod filets on top of casserole pressing them down slightly into sauce cover and cook additional 15 to 20 min's. Remove cover and broil for a few moments to brown top. Remove from oven, let sit a few moments to absorb excess moisture, serve. It will appear a bit moist, but the creamy sauce does thicken and maintains a nice moisture level for the dish. I served mine with steamed asparagus as a veggie. Beautiful presentation, beautiful taste.