Potato, Spinach, and Fish Casserole

Name: Potato, Spinach, and Fish Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 3 medium potatoes (peeled and sliced); 500 g fresh spinach (washed and chopped); 600 g white fish fillets (such as cod or haddock); 1 cup heavy cream; 1 cup grated cheese (such as Gruyère or Cheddar); 2 tbsp olive oil; 2 cloves garlic (minced); Salt and pepper to taste

70 min 6 servings Medium

All Recipes

A creamy and nutritious potato, spinach, and fish casserole that's perfect for a comforting family meal or a special occasion.

Prep

20 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

This Potato, Spinach, and Fish Casserole is a deliciously comforting dish that combines hearty potatoes, nutritious spinach, and flaky white fish. It's a versatile dish that can be enjoyed as a family dinner or served at a gathering. The rich, creamy sauce ties all the ingredients together, creating a meal that's both satisfying and nourishing. The combination of textures and flavours makes it a favourite for those who love a good baked dish.

Instructions

Preheat your oven

Preheat your oven to 375°F (190°C).

Prepare the potatoes

Boil the sliced potatoes in salted water for about 10 minutes or until just tender. Drain and set aside.

Pro tip: Do not overcook the potatoes as they will continue to cook in the oven.

Cook the spinach

In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for a minute. Add spinach and cook until wilted. Season with salt and pepper.

Pro tip: Spinach will reduce in volume significantly, so don't worry if it looks like a lot at first.

Layer the ingredients

In a greased casserole dish, layer the potatoes, cooked spinach, and fish fillets. Pour the heavy cream over and sprinkle with grated cheese.

Pro tip: Ensure the fish is evenly distributed for consistent cooking.

Bake the casserole

Place the casserole in the oven and bake for 30 minutes until the top is golden and bubbly. Check the fish fillets by inserting a food thermometer into the thickest part; they should reach an internal temperature of 145°F (63°C) and appear opaque and flaky.

Pro tip: Check the fish with a fork to ensure it flakes easily, indicating it's fully cooked.

Rest before serving

Let the casserole rest for 10 minutes before serving to allow the flavours to meld together.

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Tips & Tricks

Use fresh spinach for a vibrant flavour and colour.
Opt for a firm white fish like cod or haddock.
Pre-cook the potatoes for a smoother texture in the casserole.
Let the casserole cool for a few minutes before serving to enhance the flavours.

Frequently Asked Questions

What is gratin de poisson?

Gratin de poisson is a French dish similar to a fish casserole, often baked with a cheese topping.

Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well before using.

What type of fish is best for this casserole?

Firm white fish like cod or haddock works best in this casserole.

How do I know when the casserole is done?

The casserole is done when the top is golden and the fish flakes easily with a fork.

Can I make this casserole ahead of time?

Yes, you can prepare and assemble the casserole a day in advance and bake it when ready to serve.

Serving Suggestions

Serve this casserole with a simple green salad or steamed vegetables for a complete meal. It pairs wonderfully with a crisp white wine, enhancing the delicate flavours of the fish. You can prepare the casserole a day ahead and reheat it before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition per serving

450

Calories

30g

Protein

22g

Fat

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