Salmon Potato Casserole with Creamy Leeks is the kind of dish every home cook should have in their recipe box. It's simple to prepare, always turns out well, and delivers deep flavor with minimal effort. The salmon stays tender, the leeks bring sweetness, the potatoes bake into soft layers, and the cheese gives a golden finish.
This is comfort food at its best: straightforward, reliable, and satisfying. No complicated steps, no special tricks-just a dish that works every time.
Salmon Potato Casserole Easy Baked Recipe
This salmon potato casserole with creamy leeks is one of those recipes I keep coming back to. The flavors remind me why I love simple, honest cooking: tender salmon, soft leeks, potatoes that hold everything together, and a creamy sauce that makes it all complete.
It's been tested in my kitchen countless times, and it always works. Some evenings I put it together ahead of time, ready to slide into the oven later; other times I make it fresh. Both ways, the result is the same: a golden, bubbling dish that feels generous without any extra fuss.
When it comes out of the oven, I know I've made the right choice for dinner.
Tips for Salmon Potato Casserole with Cheese and Herbs
- Slice the potatoes evenly so they cook at the same speed.
- Use fresh salmon fillet, but frozen (thawed) also works if needed.
- Stew the leeks gently; they should be soft, not browned.
- Don't skip pre-cooking the potatoes-this keeps the casserole from being watery.
- Mix the cream and eggs well to get a smooth sauce.
- Emmentaler gives a nutty taste, but Gruyère or cheddar also works.
- Always check the salmon-light pink means it's done.
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Ingredients
- 1¾ lb. potatoes, thinly sliced
- 1 tablespoon butter
- 14 oz. leek, finely sliced
- 1 cup heavy cream
- 2 eggs, size S
- 1 teaspoon Dijon mustard
- ¼ cup milk
- 2 teaspoon Fresh Parsley, finely chopped
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
- 1¼ pound salmon fillet, fresh
- ⅔ cups emmentaler, grated
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 350 °F.
- Bring a pot of water to the boil, add the potato slices, and cook for 8 minutes. Drain well.1¾ lb. potatoes
- Melt the butter in a frying pan and stew the leek on low heat for 5 minutes. Remove from heat.1 tablespoon butter, 14 oz. leek
- In a bowl, whisk the cream, eggs, mustard, milk, and parsley until smooth. Season with salt and pepper.1 cup heavy cream, 2 eggs, 1 teaspoon Dijon mustard, ¼ cup milk, 2 teaspoon Fresh Parsley, ⅛ teaspoon ground black pepper, ¼ teaspoon salt
- Halve the salmon fillet lengthwise so it cooks evenly.1¼ pound salmon fillet
- Butter a casserole dish.
- Place half of the potatoes in the bottom of the dish, then add the salmon and leek. Cover with the rest of the potatoes.
- Pour the cream mixture over the casserole.
- Sprinkle the grated cheese on top and bake for 30 minutes.⅔ cups emmentaler
- Check if the salmon is light pink and cooked through. If not, bake for five more minutes.
Notes
- Add spinach or zucchini for extra vegetables.
- Use smoked salmon for a stronger flavor.
- Try cheddar instead of Emmentaler for a sharper taste.
- Refrigerator: Store covered for up to 2 days.
- Freezer: Keep up to 2 months, then reheat in the oven.
- Reheat: Warm in a preheated oven at 320 °F (160°C) until hot.
Nutrition
Kristal says
Hello, you used to write wonderful, but the last several posts have been kinda boring?
I miss your great writings. Past few posts are just a bit out
of track! come on!