Recipes Main Dishes Casserole Recipes Seafood Fish and Potato Casserole 4.0 (1) 1 Review 3 Photos Layers of potatoes, fish, and fresh spinach are covered in a homemade bechamel sauce and sprinkled with two kinds of cheese in this hearty fish and potato casserole. Submitted by Gary Doolin Updated on December 6, 2024 Save Rate Print Share Close Add Photo 3 Prep Time: 10 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 20 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 3 large potatoes, peeled ½ cup salted butter 3 tablespoons all-purpose flour ¾ cup fish stock ¾ cup milk ½ (12 ounce) package shredded Cheddar cheese, divided ½ large onion, sliced ¼ teaspoon freshly grated nutmeg ground black pepper to taste 4 (4 ounce) fillets white fish 1 (14.75 ounce) can salmon, drained and flaked 3 cloves garlic, chopped 6 cups fresh spinach leaves ½ (12 ounce) package grated Parmesan cheese Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish. Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside. Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat. Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar. Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes. Cook's Note: You can use cooked fresh salmon instead of canned, and chicken stock instead of fish stock. I Made It Print Nutrition Facts (per serving) 583 Calories 33g Fat 31g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 583 % Daily Value * Total Fat 33g 42% Saturated Fat 17g 86% Cholesterol 130mg 43% Sodium 859mg 37% Total Carbohydrate 31g 11% Dietary Fiber 4g 14% Total Sugars 3g Protein 42g 83% Vitamin C 35mg 39% Calcium 596mg 46% Iron 3mg 16% Potassium 1161mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.