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Tilapia with Potatoes Au Gratin

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  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredients 10
  • Servings 6
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I can remember my mom preparing this dish like it was yesterday. She made it especially for Lent. At home we used to not eat red meat during Lent, so during those days the dishes were made from fish, beans and chicken. The whole family loved this dish in particular, and if mom announced that she would prepare the "Fish with potato au gratin" we would all jump for joy. I have continued the tradition and now I also prepare it at home. Not only for Lent, but also throughout the year!
by Oriana Romero
Updated Sep 28, 2015
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Ingredients

For the béchamel sauce:

  • 6 tablespoons butter
  • 4 tablespoons Gold Medal™ all-purpose flour
  • 3 cups milk, warm
  • Salt and pepper to taste
  • 1/2 teaspoon nutmeg

For the gratin:

  • 1 lb fresh tilapia fillets
  • Salt and pepper to taste
  • 1 tablespoon garlic powder
  • 6 white potatoes, peeled and cut into thin slices
  • 1 cup Parmesan cheese

Directions

  •  
    1
    For the béchamel sauce: Melt the butter in a medium pot over medium heat. Add the flour and use a hand mixer to stir constantly until everything is well incorporated. The mixture will look a bit pasty. Continue stirring while adding the milk little by little. Season with salt, pepper and nutmeg. Reduce the heat to low and keep stirring. The mixture will begin to thicken. After the first boil let cook for 3-4 minutes. Remove from the stove and set aside.
  •  
    2
    For the gratin: Preheat the oven to 375°F. Sprinkle with butter in a baking dish (9x9).
  •  
    3
    Season the tilapia with salt, pepper and garlic powder. Set aside.
  •  
    4
    Place a layer of potatoes in the baking dish. Season with salt and pepper. Sprinkle 4 tablespoons of parmesan cheese on the potatoes. Place the tilapia on top and cover with half of the béchamel sauce.
  •  
    5
    Carefully add another layer of potatoes and then the rest of the sauce.
  •  
    6
    Cover the baking dish with aluminum foil and bake for 40-45 minutes or until the potatoes are soft.
  •  
    7
    Carefully remove the dish from the oven, take of the foil and sprinkle with the rest of the cheese. Put it back in the oven for 8-10 minutes or until the cheese is beginning to brown.
  •  
    8
    Let cool for 5 minutes before serving.

Expert Tips

  • tip 1
    If the béchamel sauce become to thick you can add milk until you achieve the desired consistency.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I can remember my mom preparing this dish like it was yesterday. She made it especially for Lent. At home we used to not eat red meat during Lent, so during those days the dishes were made from fish, beans and chicken. The whole family loved this dish in particular, and if mom announced that she would prepare the "Fish with potato au gratin" we would all jump for joy. I have continued the tradition and now I also prepare it at home. Not only for Lent, but also throughout the year!
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