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Gratinated Cod and Potato Toast

Name: Gratinated Cod and Potato Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 7 ounces (200 g) cod, skin and bones removed; 7 ounces (200 g) potato; 2 garlic cloves, peeled; 3 tablespoons plus 1 teaspoon (50 ml) heavy cream; Grated semi-cured cheese, as needed; US alternative: young Manchego, Monterey Jack, or mild Gouda; 1 large slice rustic bread; Fine salt, to taste; Freshly ground black pepper, to taste; Extra-virgin olive oil, as needed

Rustic bread topped with a creamy cod, potato, garlic, and cream mixture, then finished with melted semi-cured cheese.

Prep15 min

Cook30 min

Total45 min

Serves2 servings

Jump to Recipe

This gratinated toast combines flaky cod and tender potato in a creamy garlic mixture spread generously over rustic bread.

A layer of semi-cured cheese melts into a golden crust, creating an easy Spanish-inspired appetizer with contrasting creamy and crisp textures.

Why You’ll Love This Recipe

The creamy cod and potato topping uses simple, familiar ingredients.
Garlic and extra-virgin olive oil give the mixture a distinctly Mediterranean flavor.
The melted cheese creates a savory golden crust.
It can be served as a substantial appetizer, light dinner, or part of a tapas spread.
The complete dish is ready in approximately 45 minutes.

Ingredient Notes

Cod

Use boneless, skinless cod and check it carefully for pin bones. Fresh cod creates a mild result, while properly desalted salt cod gives the topping a more concentrated flavor.

Potato

A starchy potato such as Russet produces a light mash that combines smoothly with the fish and cream.

Heavy cream

The cream softens the potato and helps create a smooth, spreadable cod mixture. Add it gradually to avoid making the topping runny.

Semi-cured cheese

Choose a cheese that melts well but still has enough flavor to complement the cod. Young Manchego is especially suitable.

Rustic bread

A thick, sturdy slice provides the best support for the creamy topping and develops crisp edges in the oven.

Expert Tips

Drain the cooked potato thoroughly so excess water does not make the topping loose.
Cook the garlic gently because burnt garlic will give the entire mixture a bitter flavor.
Taste the cod mixture before adding salt, particularly when using salt cod or a strongly seasoned cheese.
Toast the bread lightly before adding the topping to help prevent it from becoming soggy.
Use the broiler for the final minute only when necessary, watching continuously so the cheese does not burn.

Serving Suggestions

Serve the warm toast with a tomato salad, roasted peppers, dressed greens, or other small Spanish appetizers.

Storage and Reheating

Store leftover cod and potato topping separately in a covered container in the refrigerator for up to 2 days. Spread it over freshly toasted bread, add cheese, and bake until thoroughly hot. An assembled leftover toast can be reheated in a 375°F (190°C) oven, although the bread may become softer.

Frequently Asked Questions

Can I make this toast with fresh cod?

Yes. Fresh cod works well and requires no soaking, although you may need to add slightly more salt than when using salt-cured cod.

What cheese works best for gratinating the toast?

A semi-cured Manchego is ideal. Monterey Jack or mild Gouda are practical US alternatives because they melt evenly without overpowering the cod.

Can the cod and potato topping be prepared ahead?

Yes. Prepare and refrigerate the topping for up to 2 days, then spread it over freshly toasted bread and gratinate it shortly before serving.

How do I keep the bread from becoming soggy?

Use a thick rustic slice, toast it lightly before adding the filling, and bake the assembled toast immediately before serving.

CuisineSpanish CourseAppetizer Yield2 servings NutritionApprox. 500 calories per serving

Ingredients

7 ounces (200 g) cod, skin and bones removed
7 ounces (200 g) potato
2 garlic cloves, peeled
3 tablespoons plus 1 teaspoon (50 ml) heavy cream
Grated semi-cured cheese, as needed; US alternative: young Manchego, Monterey Jack, or mild Gouda
1 large slice rustic bread
Fine salt, to taste
Freshly ground black pepper, to taste
Extra-virgin olive oil, as needed

Instructions

Preheat the oven to 400°F (200°C).
Peel the potato, cut it into evenly sized chunks, and place it in a saucepan of lightly salted cold water.
Bring the water to a boil and cook the potato for 15 to 20 minutes, until completely tender. Drain it thoroughly and mash it while still warm.
Pat the cod dry and check it carefully for any remaining bones.
Heat a small amount of extra-virgin olive oil in a skillet over medium-low heat. Add the garlic cloves and cook gently until fragrant without allowing them to burn.
Add the cod and cook gently for several minutes, breaking it into flakes as it becomes opaque.
Transfer the cod and garlic to the mashed potato. Add the heavy cream and a little extra-virgin olive oil.
Mash or blend the mixture until creamy and spreadable while retaining a little texture.
Season with freshly ground black pepper. Taste before adding salt because the cod and cheese may already provide sufficient seasoning.
Place the rustic bread on a baking sheet and toast it briefly in the oven until the surface begins to crisp.
Spread the cod and potato mixture generously over the toasted bread.
Cover the top with grated semi-cured cheese.
Bake at 400°F (200°C) until the filling is thoroughly hot and the cheese is melted and golden, approximately 8 to 12 minutes.
Let the toast rest for 1 to 2 minutes, cut it into two portions, and serve immediately.

Notes

The original recipe does not specify whether the cod is fresh or salt-cured. Fresh cod can be used directly, while salt cod must be fully desalted before cooking.

If using dry salt cod, soak it in cold water in the refrigerator for 24 to 48 hours, changing the water several times. This soaking time is not included in the preparation time.

Semi-cured Spanish cheese may be difficult to find in some regular US supermarkets. Young Manchego is the closest option, while Monterey Jack or mild Gouda provide a practical alternative.

Add the cream gradually if the cooked potato retains moisture. The mixture should be creamy but firm enough to remain on the bread.

A thick slice of sturdy rustic bread works best because it can support the moist topping without becoming excessively soft.

The calorie estimate assumes approximately 1 tablespoon of olive oil, 1.8 ounces (50 g) of semi-cured cheese, and two servings.