Brandade de Morue au Gratin (Whipped Salt Cod Gratin)
The Provencal dish known as brandade de morue is a great example of how to elevate modest ingredients like salt cod and potatoes--in this case, by whipping them with milk, olive oil and garlic until luxuriously silky. Jacques Pepin's extra step of serving the dish au gratin (browned, with cheese on top) makes it that much more delicious.
Recipes from Essential Pepin by Jacques Pepin. Copyright © 2011 by Jacques Pepin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Slideshow: More Delicious Gratins