John Myers
Potato and Salmon Casserole
The perfect potato and salmon casserole recipe with a picture and simple step-by-step instructions.
- 700 g Potatoes
- 500 ml Milk
- 500 ml Salt, pepper, nutmeg
- 200 g Grated Emmental
- 200 g Seasoned salt from my KB
- 200 g Garlic pepper from my KB
- 200 g Fresh dill
- 1 Onion
- 1 Clove of garlic
- 1 tbsp Butter
- 400 g Salmon fillet
- Peel the potatoes, onion and garlic. Cut the potatoes into thin slices, dice the onion and finely grate the garlic. Cook the potatoes in milk, a little salt, pepper, dill and nutmeg for 10 minutes.
Set the oven to 200 ° degrees top / bottom heat!
- In addition, toast the onion cubes and garlic in butter! Then remove the potatoes from the milk and put them in a baking dish. Mix the potato milk, 100 g cheese, seasoned salt, garip pepper, nutmeg and pepper and pour over the potato salmon bed! Portion the salmon and place on the potatoes! Pour sauce over it and sprinkle with the remaining cheese!
- Put the salmon in the oven and cook for about 15-20 minutes! Chop the parsley. Then spread the parsley on the finished casserole! Serve!
Facebook Comments