This salmon and potato casserole is pure weeknight comfort — tender salmon pieces layered over creamy baked potatoes under a golden cheese crust. It goes from the oven to the table in about an hour, and every bite is rich, cozy, and satisfying. If you love comforting bakes like our Potato Bacon Mushroom Cheese Bake or Hot Zucchini Cheese Bake, this one belongs on your menu.
Ingredients
- 300 g (10 oz) salmon pieces
- 1 kg (2.2 lb) potatoes
- 2 onions
- 250 ml (1 cup) cream
- 150 ml (2/3 cup) milk
- 100 g (3.5 oz) cheese
- Fresh parsley
- Salt and pepper, to taste
Instructions
- Saute the onion for a few minutes.
- Oil a baking dish and layer in the potatoes. Top with the onion, season with salt and pepper, and pour over the cream-milk mixture so it covers the potatoes.
- Bake at 180C (350F) for 40 minutes.
- Toss the salmon pieces with the remaining cream-milk mixture, chopped parsley, salt, and pepper.
- Sprinkle the potatoes with grated cheese, arrange the salmon on top, and bake 25 more minutes at 180C (350F).
Tips
- Slice the potatoes thinly and evenly so they cook through in the given time.
- Pat the salmon pieces dry before tossing them with the cream mixture — this helps the sauce cling and keeps the casserole from turning watery.
- Cover the dish with foil for the first bake if the top browns too quickly, then uncover when you add the salmon and cheese so it finishes golden. For more easy baked dinners, browse allrecipes.com.
Nutrition: per 100 g: 112 kcal, protein 11.8 g, fat 6.2 g, carbs 2.8 g. Values are estimates; see usda.gov for official reference data.