Potato, Spinach and Fish Casserole

Potato, Spinach and Fish Casserole

  • Preparation 25 min
  • Cooking 1 h 30 min
  • Servings 4
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Ingredients

  • Wilted Spinach

    • 1 clove garlic, finely chopped 

    • 2 tablespoons (30 ml) butter
    • 8 cups (2 litres) firmly packed spinach
    • Salt and pepper
  • Béchamel Sauce

    • 3 tablespoons (45 ml) butter
    • 3 tablespoons (45 ml) unbleached all-purpose flour
    • 2 cups (500 ml) milk
    • A pinch nutmeg
  • Casserole

    • 4 cups (1 litre) potatoes, peeled and thinly sliced on a mandolin
    • 1 lb (454 g) skinless sole fillets or other thin fish fillets
    • 1 1/2 cups (375 ml) grated cheese of your choice (Gruyère , mozzarella, provolone, etc.).

Preparation

  • Wilted Spinach

  • Béchamel Sauce

  • Casserole

Note from Ricardo

Perfect for Sunday cooking.

Personal Note