Why I Love This Creamy Fish Casserole
Easy: Preparing this Cod and Potato Casserole is a breeze, making it ideal for weeknight dinners or special occasions. The step-by-step instructions guide you through the process, from layering the ingredients to achieving that perfectly baked finish. Even those with limited kitchen experience can confidently create a masterpiece that will impress. Full of Flavor: The soft flakes of cod intertwine seamlessly with the creamy layers of potatoes, offering a delightful contrast of textures and flavors. Cheesy and Creamy: A casserole’s magic lies in transforming simple components into something extraordinary. This recipe’s creamy and cheesy component takes center stage, infusing every bite with lusciousness. As the casserole bakes to perfection, the cheese melts to create a golden-brown crust that’s simply irresistible. Satisfying: Its layers of cod and potatoes provide a satisfyingly hearty meal. The combination of protein from the cod and the starchy satisfaction from the potatoes ensures that you’ll feel nourished and full after enjoying a serving.
Cheese: You can use any cheese you like. I used Sargento® Blends™ 5 Cheese Italian Slices (about 200 g) and Parmesan Cheese. I suggest using a melty cheese, such as cheddar, mozzarella, gouda, Monterey Jack, Fontina, or Swiss. Fish: You can use any fish you prefer, but white fish like cod, haddock, or tilapia are popular choices due to their mild flavor that pairs well with creamy sauces. I personally like to use skinless, boneless Alaska Cod fillets Wild Caught. Fresh or frozen cod fillets can be found in most fish markets—frozen cod fillets are available in most grocery stores, such as Walmart or Target. Potatoes: The best to use are Russet or Yukon potatoes. Slice the potatoes into about ⅛-inch (3 mm) thick slices. Butter: I like to use unsalted butter, but if salted butter is what you have handy, you can use it; make sure to reduce the salt a bit. Heavy cream Half and half Onion Powder & Garlic Powder: For flavor! Salt & Black pepper: To seasoning. Parsley: To garnish, this is optional.
Potatoes. The best to use are Russet or Yukon potatoes. Slice the potatoes into about ⅛-inch (3 mm) thick slices. I like to use my mandoline to slice the potatoes. Warm up the Cream Mixture. I like to warm the cream mixture in the microwave before putting the dish in the oven because it reduces the chance that the mixture curdles.
Freeze: I don’t recommend freezing this casserole. Neither the potatoes nor the cream sauce freezes well; they separate slightly upon thawing and reheating, creating an unpleasant texture.
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This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine. This recipe was originally published in November 2018. I have tweaked the recipe to be more clear, easy to make, and more delicious in August 2022. I also added more notes, tips, photos, and information to make it as helpful as possible!
