This is a hearty, modern version of the classic Polish casserole: layers of thinly sliced potatoes baked with delicate cod in a creamy cheese and sour cream sauce, topped with golden, stretchy cheese. The dish combines homey comfort with a light twist in the form of seasonal asparagus and fresh dill (optional). Great for a family dinner or Sunday gathering; serve with a simple green salad or lightly salted cucumber. Distinctive textures: soft potatoes, juicy fish, and creamy sauce contrast with the crunchy top layer of cheese.
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Wash and peel the potatoes. Using a sharp knife or mandoline, slice the potatoes into very thin slices (about 3–4 mm). Immediately place the slices into a large bowl of cold water to remove excess starch and prevent browning.
Place the drained potato slices into a large pot, cover with cold water to submerge the tubers, and add 1 teaspoon of salt (about 3 g). Bring to a boil, then cook over medium heat for 6–8 minutes — the slices should be slightly soft when pierced with a fork, but not falling apart.
Preheat the oven to 200°C (top-bottom). Grease a baking dish (about 20x30 cm or round 24 cm) with a piece of butter or a little oil.
Prepare the cod: check the fillets for bones (run your fingers over them), pat dry with a paper towel, and cut into bite-sized pieces (about 3–4 cm). Season lightly with salt and freshly ground pepper.
Chop the onion into small cubes and finely chop the garlic. Heat a tablespoon of rapeseed oil in a pan, add the onion, and sauté over medium heat for 4–5 minutes until it becomes translucent and slightly golden. Add the garlic and sauté for an additional 30–40 seconds — until fragrant, but not browned.
If you are using asparagus (optional): snap off the tough ends, cut into 3–4 cm pieces, and blanch in boiling water for 2–3 minutes, then rinse with cold water to stop the cooking process. Set aside to drain.
Melt the butter in a heavy-bottomed pot over medium heat. Add the flour and whisk for 1–2 minutes until the flour turns golden (light roux). Gradually pour in the warm milk, whisking vigorously to prevent lumps from forming. Cook for 3–4 minutes until the sauce thickens. Reduce the heat and gradually stir in the cream. Turn off the heat and, whisking vigorously, gradually add the beaten egg (tempering: first pour 1 tablespoon of the hot sauce into the egg, mix, then pour the egg into the pot) to prevent the egg from curdling. Season with salt, pepper, and freshly grated nutmeg.
Add the sautéed onion to the hot sauce and gently fold in the pieces of cod (and, if using, the blanched asparagus). Stir very gently so that the pieces of fish do not break apart — just turn them in the sauce so that they are evenly coated.
Remove the lightly parboiled potato slices from the water and dry them on a cloth. Place a thin layer of potatoes on the bottom of the prepared dish, overlapping them (like shingles). Spread half of the fish-sauce mixture on top, leveling it out. Repeat the layer of potatoes and add the remaining sauce. Evenly sprinkle grated yellow cheese on top.
Place the dish in the preheated oven and bake for 25–30 minutes at 200°C, until the top is golden and the sauce starts to bubble. If the cheese browns too quickly, loosely cover the casserole with aluminum foil for the last 10 minutes.
After removing from the oven, let the casserole sit for 5–8 minutes to allow the sauce to thicken a bit. Sprinkle with chopped dill just before serving (optional). When cutting portions, use a sharp spatula to preserve the layers.
Potato and fish casseroles have a long tradition in coastal and rural kitchens — this simple dish made from readily available ingredients has gained a creamy sauce and a layered effect known from gratin in its modern form.
Serve with tangy additions: pickled cucumber or arugula salad with lemon dressing. A light white wine or compote made from seasonal fruits pairs well with the casserole. Cut into rectangular portions to maintain nice layers.
Store in the refrigerator for up to 2 days in a covered container. For reheating — oven at 160°C for 10–15 minutes (until heated evenly) or microwave for 2–3 minutes, but the top will lose its crispness. You can also freeze before baking: prepare the casserole up to the point of adding cheese, freeze tightly, and bake from frozen for 35–45 minutes at 200°C.
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