Hearty and Delicious: The Ultimate Fish and Potato Casserole Recipe

Fish and potato casserole is a classic comfort food dish that’s perfect for a cozy night in. It’s hearty, flavorful, and surprisingly easy to make. This recipe elevates the traditional casserole with a creamy sauce, perfectly cooked potatoes, and flaky white fish, all baked to golden perfection. Whether you’re a seasoned cook or just starting out, this recipe will guide you through each step to create a truly memorable meal.

## Why You’ll Love This Fish and Potato Casserole

* **Comforting and Satisfying:** This casserole is the ultimate comfort food. The combination of potatoes, fish, and creamy sauce is incredibly satisfying and warming.
* **Easy to Make:** With simple ingredients and straightforward instructions, this recipe is perfect for weeknight dinners.
* **Versatile:** You can easily adapt this recipe to your liking by using different types of fish, vegetables, or cheeses.
* **Make-Ahead Friendly:** Prepare the casserole ahead of time and bake it when you’re ready to eat.
* **Budget-Friendly:** Fish and potato casserole is an economical way to feed a family or a crowd.

## Ingredients You’ll Need

### For the Casserole:

* **Potatoes:** 2 lbs, peeled and thinly sliced (about 1/8 inch thick). Russet or Yukon Gold potatoes work best.
* **White Fish:** 1.5 lbs, such as cod, haddock, or pollock, cut into 1-inch pieces. Make sure the fish is skinless and boneless.
* **Onion:** 1 medium, chopped.
* **Garlic:** 2 cloves, minced.
* **Butter:** 4 tablespoons, divided.
* **All-Purpose Flour:** 4 tablespoons.
* **Milk:** 2 cups. Whole milk or 2% milk is recommended for a richer sauce.
* **Heavy Cream:** 1/2 cup (optional, but adds extra richness).
* **Dijon Mustard:** 1 tablespoon. This adds a subtle tang to the sauce.
* **Lemon Juice:** 1 tablespoon. Brightens the flavors of the fish and sauce.
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish.
* **Salt and Black Pepper:** To taste.
* **Breadcrumbs:** 1/2 cup (optional, for topping). Panko breadcrumbs provide a nice crispy texture.
* **Grated Cheese:** 1/2 cup (optional, for topping). Cheddar, Gruyere, or Parmesan cheese are good choices.

### Ingredient Notes and Substitutions:

* **Potatoes:** You can use other types of potatoes, but Russet or Yukon Gold potatoes hold their shape well during baking and provide a creamy texture.
* **White Fish:** Feel free to experiment with different types of white fish. Tilapia or bass can be used. Make sure the fish is fresh and sustainably sourced.
* **Milk:** You can use skim milk or almond milk, but the sauce may not be as creamy. Consider adding a tablespoon of butter or cornstarch to thicken the sauce if using low-fat milk.
* **Heavy Cream:** If you want to reduce the fat content, you can substitute half-and-half or skip the heavy cream altogether. The casserole will still be delicious.
* **Breadcrumbs:** Use gluten-free breadcrumbs for a gluten-free option.
* **Cheese:** If you don’t like cheese, you can omit it or use a different type of cheese that you prefer.

## Equipment You’ll Need

* **9×13 inch baking dish**
* **Large skillet or saucepan**
* **Cutting board**
* **Sharp knife**
* **Measuring cups and spoons**
* **Whisk**
* **Potato peeler**

## Step-by-Step Instructions

### Step 1: Prepare the Potatoes

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
2. Peel the potatoes and thinly slice them into 1/8-inch thick rounds. A mandoline slicer can be helpful for achieving uniform thickness.
3. Place the sliced potatoes in a large bowl and season with salt and pepper. Toss to coat evenly.

### Step 2: Sauté the Onion and Garlic

1. In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Remove the onion and garlic from the skillet and set aside.

### Step 3: Make the Cream Sauce

1. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
3. Gradually whisk in the milk, making sure to break up any lumps. Continue whisking until the sauce is smooth.
4. Add the heavy cream (if using), Dijon mustard, and lemon juice. Stir to combine.
5. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly. Stir frequently to prevent it from sticking to the bottom of the pan.
6. Season the sauce with salt and pepper to taste.

### Step 4: Assemble the Casserole

1. Spread a thin layer of the cream sauce on the bottom of the prepared baking dish.
2. Arrange a layer of sliced potatoes over the sauce, overlapping them slightly.
3. Sprinkle half of the sautéed onion and garlic over the potatoes.
4. Arrange half of the fish pieces over the onion and garlic.
5. Pour half of the remaining cream sauce over the fish.
6. Repeat the layers: potatoes, onion and garlic, fish, and cream sauce.
7. If using, mix the breadcrumbs and grated cheese in a small bowl and sprinkle over the top of the casserole.

### Step 5: Bake the Casserole

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the fish is cooked through. The top should be golden brown and bubbly.
3. A knife inserted into the potatoes should meet little to no resistance.
4. The internal temperature of the fish should reach 145°F (63°C).

### Step 6: Rest and Serve

1. Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together.
2. Garnish with fresh chopped parsley before serving.

## Tips for Success

* **Slice the Potatoes Evenly:** Uniformly sliced potatoes will cook more evenly. Use a mandoline slicer for best results.
* **Don’t Overcook the Fish:** Overcooked fish can be dry and rubbery. Cook it just until it’s opaque and flakes easily with a fork.
* **Adjust the Sauce Thickness:** If the sauce is too thin, simmer it for a few more minutes to allow it to thicken. If it’s too thick, add a little more milk.
* **Use Fresh Ingredients:** Fresh ingredients will always result in a better-tasting dish. Use fresh fish, potatoes, and herbs whenever possible.
* **Season Generously:** Don’t be afraid to season the potatoes, fish, and sauce generously with salt and pepper. This will bring out the flavors of the dish.
* **Let it Rest:** Allowing the casserole to rest before serving is crucial. It allows the flavors to meld together and the sauce to thicken, resulting in a more cohesive and flavorful dish.

## Variations and Additions

* **Add Vegetables:** You can add other vegetables to the casserole, such as sliced bell peppers, mushrooms, or spinach. Sauté the vegetables along with the onion and garlic before adding them to the casserole.
* **Use Different Types of Cheese:** Experiment with different types of cheese in the topping, such as Gruyere, Swiss, or Monterey Jack.
* **Add Herbs:** Fresh herbs like dill, thyme, or rosemary can add a lot of flavor to the casserole. Add them to the sauce or sprinkle them over the top.
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
* **Use Smoked Fish:** Substitute some of the white fish with smoked fish for a smoky flavor.
* **Add a Layer of Cooked Eggs:** Sliced hard-boiled eggs add richness and another layer of flavor. Arrange the sliced eggs between the potato and fish layers.
* **Cream of Mushroom Soup:** Substitute some of the milk with cream of mushroom soup for a richer, more mushroomy flavor.
* **Wine:** Add a splash of dry white wine to the sauce while it simmers for extra depth of flavor.

## Serving Suggestions

Fish and potato casserole is a complete meal on its own, but it can also be served with a side salad or steamed vegetables.

* **Green Salad:** A simple green salad with a light vinaigrette dressing is a refreshing accompaniment to the rich casserole.
* **Steamed Green Beans:** Steamed green beans are a healthy and delicious side dish that pairs well with the casserole.
* **Roasted Asparagus:** Roasted asparagus adds a touch of elegance to the meal.
* **Crusty Bread:** Serve with crusty bread to soak up the delicious sauce.

## Make-Ahead Instructions

This casserole can be prepared ahead of time and baked later. Assemble the casserole as directed, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, preheat the oven to 375°F (190°C), remove the plastic wrap, and bake as directed, adding an extra 10-15 minutes to the baking time if necessary. Ensure the casserole is heated through and the fish is cooked completely before serving.

## Storage Instructions

Leftover fish and potato casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

## Nutritional Information (Approximate per serving)

* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g

*Note: Nutritional information may vary depending on the specific ingredients used.*

## Conclusion

This fish and potato casserole is a truly satisfying and comforting meal that’s perfect for any occasion. With its creamy sauce, tender potatoes, and flaky fish, it’s sure to become a family favorite. So gather your ingredients, follow the simple steps, and enjoy a delicious and heartwarming casserole tonight!

## Enjoy your Fish and Potato Casserole!