French · Dinner
Baked Fish and Potato Casserole
Flaky white fish fillet layered over thinly sliced potatoes in a shallow dish, baked under a cream and Gruyere topping until golden and bubbling. Leeks and garlic add sweetness, a touch of Dijon and thyme sharpen the sauce, and the potatoes turn tender beneath the browned crust.
$8
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
577Calories
39.8gProtein
34.9gFat
26.6gCarbs
4.3gSugar
3.4gFiber
641mgSodium
210mgChol
19.4gSat Fat
1450mgPotassium
330mgCalcium
2.6mgIron
2.5mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Heat oven to 400F (200C), butter a small baking dish, and slice the potato into 1/8 inch rounds.
2
Saute
Warm olive oil over medium heat and saute the leek and minced garlic for 4–5 minutes until softened and translucent.
3
Build
Layer potato in the dish with salt and pepper, scatter sautéed leek and garlic on top, then place fish fillet on top and season. Whisk cream with Dijon mustard and thyme leaves, pour over fish and potatoes, then sprinkle Gruyere over the top.
4
Bake
Bake at 400F (200C) for 30–35 minutes until potatoes are fork-tender, cream bubbles at edges, and top is golden brown.
5
Rest
Let casserole stand 5 minutes so sauce thickens slightly.
6
Plate
Spoon casserole onto a plate, scatter with fresh thyme leaves, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 22 medium potato (about 150g)
- 2/3 cup70g leek, white and light green parts
- 2 clove2 clove garlic
- 2/3 cup160ml heavy cream
- 2 oz56g Gruyere cheese
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp fresh thyme leaves, plus extra for garnish
- 2 tsp2 tsp olive oil
- 1 tbsp1 tbsp butter
- salt, to taste
- black pepper, to taste
