Description
A filling, budget-friendly recipe that will feed four generously.
Ingredients
Scale
- 1kg floury potatoes, cut into 3mm slices
- 1 tbsp olive oil
- 1 large red onion, sliced
- 1 tbsp plain flour
- A few handfuls of baby spinach
- Butter, for greasing
- 3 salmon fillets, sliced
- 200ml double cream
- 50g grated Gruyère
Instructions
- Step 1: Preheat the oven to 180°C/fan160°C/gas 4. Bring a pan of salted water to the boil, then simmer the potatoes for 2-3 minutes. Drain and set aside.
- Step 2: Heat the olive oil in a frying pan and gently fry the red onion for 5 minutes, then stir in the flour and season well.
- Step 3: Wilt the spinach in a pan over a medium heat, then squeeze out the excess liquid. Butter a 1.2-litre ovenproof dish and layer up the potatoes and onion with the salmon and the spinach, ending with a layer of potato.
- Step 4: Pour the cream over the top. Sprinkle with the Gruyère and bake for 20-30 minutes, until golden and bubbling.
Notes
Ensure the potatoes are sliced thinly (3mm) to ensure they cook through during the baking process.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 744 kcal
- Sugar: 4.3 g
- Sodium: 200 mg
- Fat: 46.9 g
- Saturated Fat: 21.9 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 49.9 g
- Fiber: 6 g
- Protein: 33.4 g
- Cholesterol: 110 mg
Keywords: salmon, potato bake, fish dinner, British cuisine, family meal