Prep time:
10 minutes
Cook time:
35 minutes
Makes:
4 servings
Jump-start dinner with leftover cooked potatoes – layered with onions, a creamy sauce, flaky pickerel, and finished with a crisp panko topping – and have this casserole on the table in under an hour. And most of that is baking time, so no babysitting required!
Prep time:
10 minutes
Cook time:
35 minutes
Makes:
4 servings
Grease 11x7-inch (2 L) baking dish. Layer potatoes and onions in bottom of dish; dot with 1 tbsp (15 mL) butter.
In a bowl, whisk together milk, ½ cup (125 mL) of the cheese, flour, mustard, fine herbs, salt and pepper until smooth; pour all but ½ cup (125 mL) over potato mixture. Arrange fish over top; spoon remaining milk mixture over fish. Cover with foil.
Bake in preheated 400° (200°C) oven for 20 minutes.
Meanwhile, in a small bowl, melt remaining butter in microwave on HIGH for 15 seconds. Mix in panko crumbs and remaining cheese; toss to moisten.
Remove fish from oven; uncover and sprinkle top of casserole with panko mixture. Bake, uncovered, until bubbly and golden, about 15 minutes. Sprinkle with parsley, if desired.
Tip: Don’t have cooked potatoes? Simply prick 4 large raw potatoes all over with a fork. Place on a microwave-safe plate and microwave on HIGH for 5 minutes. Turn over and microwave for another 2–4 minutes until fork-tender. Let cool for at least 15 minutes before slicing so they hold together.