Salmon Potato Casserole with Creamy Leeks
Easy salmon potato casserole with creamy leeks and cheese. A comforting, flavorful dinner that always turns out well.
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I make this casserole ahead of time? Yes, you can assemble it a day before, keep it in the fridge, and bake when needed.
2. Can I replace the salmon? Trout or cod are good alternatives. The baking time stays about the same.
3. Variations
- 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
Calories: 759kcal | Carbohydrates: 52g | Protein: 44g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 254mg | Sodium: 366mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2992IU | Vitamin C: 51mg | Iron: 5mg
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