Fish and Potato Casserole

01Method

1. 1

   Heat the oven to 350°F (175°C) and lightly grease a 12x7-inch baking dish.

2. 2

   Cut the potatoes into thin slices about 1/8 inch thick, arrange on a microwave-safe plate, and microwave on high until just tender, 3 to 5 minutes. Set aside.

3. 3

   In a saucepan over medium-low heat, melt the butter, then whisk in the flour and cook, stirring, until the mixture turns paste-like and lightly golden, 2 to 4 minutes. Raise the heat to medium, gradually whisk in the fish stock and milk, and bring to a simmer. Continue cooking and stirring until the sauce is thick and smooth, about 10 minutes. Remove from heat and stir in half the cheddar along with the nutmeg and pepper.

4. 4

   Arrange half the potato slices across the bottom of the prepared dish, followed by half the onion and half the spinach. Lay the white fish fillets and flaked salmon on top, then cover with the remaining onion, spinach, and potato slices. Pour the white sauce evenly over everything and scatter the Parmesan and remaining cheddar on top.

5. 5

   Bake uncovered until the center is heated through and the white fish flakes easily with a fork, about 40 minutes. Switch the oven to broil and cook until the top is lightly golden, 2 to 3 minutes.