Description
Layers of potatoes, fish, and fresh spinach are covered in a homemade bechamel sauce and sprinkled with two kinds of cheese in this hearty fish and potato casserole.
Ingredients
- 3 large potatoes, peeled
- ½ cup salted butter
- 3 tablespoons all-purpose flour
- ¾ cup fish stock
- ¾ cup milk
- ½ (12 ounce) package shredded Cheddar cheese, divided
- ½ large onion, sliced
- ¼ teaspoon freshly grated nutmeg
- ground black pepper to taste
- 4 (4 ounce) fillets white fish
- 1 (14.75 ounce) can salmon, drained and flaked
- 3 cloves garlic, chopped
- 6 cups fresh spinach leaves
- ½ (12 ounce) package grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12×7-inch casserole dish.
- Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft
- 3 to 5 minutes; set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown
- 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth
- about 10 minutes. Stir in 1/2 of the Cheddar cheese
- nutmeg
- and pepper. Remove from the heat.
- Layer 1/2 of the potatoes
- 1/2 of the onion
- and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon
- then remaining onions
- spinach
- and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar.
- Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork
- about 40 minutes. Turn on the broiler and broil until lightly browned
- 2 to 3 minutes.
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 8