|Nutritional Guidelines (per serving)|
We all know about Scalloped Potatoes with Ham; it's a classic recipe and a great use for leftovers after Easter or Christmas dinner. But have you ever tried making Scalloped Potatoes with leftover salmon? This fabulous dish is rich and creamy and the perfect use for salmon fillets or steaks.
Leftovers? Heck, the next time you grill salmon, make a few extra specifically to make this recipe. It's so simple, especially if you use the purchased refrigerated presliced potatoes you can find in the produce aisle of your supermarket. You can also make the potatoes yourself; just peel and slice about 5 to 6 russet potatoes. It's up to you!
We like to make this recipe with peas, but you can use green beans, asparagus pieces, broccoli, or snap peas instead. You can also use a different cheese. Monterey Jack, white cheddar, or provolone would be good. We think you should use a white cheese, but if you want to use plain old Cheddar or Colby, that would be fine too.
Serve this recipe with a crisp green salad or a nice fruit salad using seasonal fruit. Some dinner rolls or savory scones would be a great addition to the meal, as would steamed asparagus or green beans if you aren't using them in the casserole. For dessert, some brownies, perhaps topped with a chocolate or white buttercream frosting, would be the perfect finish. Enjoy this recipe with family and friends.
- 2 (20 ounce) packages refrigerated sliced potatoes
- 2 to 4 cooked salmon fillets, broken into large pieces
- 2 cups shredded Havarti, Swiss, or Gouda cheese
- 2 cups frozen baby peas
- 1-1/2 cups heavy cream
- 1/2 cup whole milk
- 3 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup grated Parmesan cheese
Preheat the oven to 375 F. Spray a 13" x 9" glass baking dish with nonstick cooking spray. Layer the potatoes, salmon, cheese, and peas in the prepared dish.
In a medium bowl, combine the cream, milk, mustard, salt, and pepper, making three layers so the food is evenly distributed.
Smooth out the top and sprinkle with the Parmesan cheese. At this point, you can cover the dish and refrigerate for 1 to 2 days if you'd like.
You can also bake the casserole immediately, covered, for 40 to 50 minutes or until hot. Uncover the dish and bake for 10 to 15 minutes longer until the potatoes are tender, the casserole is bubbly, and the top is browned. If you are baking this from the refrigerator, add another 10 to 15 minutes to the baking time.