Any type of white fish that need a little extra flavor can be marinated in this sauce. It contains a range of flavors that work really well together to make a fantastic fish dish. Serve with a side of rice and fresh vegetables.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 4 cups sliced potatoes
- 1 (16 ounce) can salmon, drained (liquid reserved) and salmon flaked
- 1 cup milk, or as needed
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
Instructions
- Place potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
- Preheat the oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
- Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, constantly stirring, until sauce is thickened and smooth, 5 to 10 minutes.
- Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
- Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
- Bake in the preheated oven until casserole is bubbling, about 30 minutes.
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 558 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. I added some whole kernel corn and I used canned sliced potatoes. It was delicious. But I would like to know if I can freeze it. It was a large casserole and I divided into small Tupperware containers hoping to freeze them.
My family really loved this easy & yummy meal. I added some smoked paprika to the top. This is definitely a keeper recipe for us.
I added peas like some others. It’s delicious! I realized I should have baked it in an 8×8 pan when I could only get one layer in a larger pan. Prep time for me was more like 30 min., but it’s a really good dish with not too much prep time.
Really easy and surprisingly tasty!! Made it for 4 people and all loved it. I would make again. Only thing i would do is slice potatoes a bit thicker than i did
So wonderfully simple. Modified with fresh salmon that was baked in lemon juice and white pepper. Sauteed onion and mushroom. Doubled the sauce, and added 1/2 cup white wine after (1/2 cup less) milk, and allowed to cook. Blended sauce with onion/mushrooms. And double topping also, as suggested.
I didn’t have potatoes on hand, but made it with al dente egg noodles instead. Worked out fine!
Enjoyed this casserole, did add garlic and onion powder plus frozen peas.
I followed the recipe. It was very delicious. I will definitely make it again.
Thia was really good. stuck to the recipe as written. I was concerned about it being salty but was not. Hubs mentioned adding green peas or green beans next time. served with roasted cauliflower and brussels. yum. thanks for posting.
I thought this recipe was awful. Used the can salmon which was very fishy.
This recipe is very good. The only thing I added was fresh spinach between the layers. I boiled the potatoes until they were just firm. This is a keeper and so inexpensive. My family loved it.
Easy and tasty. We liked it and will do it again. Since we do like our food a little spicy, there may be hot sauce on the side. Hubby said the balsamic glaze he added on the side at supper was really good with it.
The only reason I’m giving this 2 stars instead of 1 is because of a mistake I made. The recipe calls for precooking the potatoes & I did not. I make a potatoes au gratin dish that is almost identical to this so I thought I could take a short cut, as that recipe does not require precooking. However, after being in the oven on 375 for 2 hrs, the potatoes still weren’t cooked! But the main objection I have to this recipe is that after waiting all that time to eat the dish, it wasn’t even good! I don’t know if it was the mayo sauce poured over, something is clearly wrong with this recipe.
very good
tasteless
This recipe was pretty good. I would change a few things if I make it again. I would make double the topping, I would put a teaspoon of salt in the sauce, and I might add a pinch of spice. The way the recipe was, it was so bland. I used fresh salmon, so maybe that’s where the salt went… Canned salmon probably has higher sodium. One thing I can say with certainty… It needs more topping! I want to taste that parmesan I grated! It’s a good flavor! Then again, maybe my taste-buds are broken. It just wasn’t flavorful enough for me as is. And how salted is “salted water” for boiling the potatoes in? A pinch? A quarter cup? The directions were a little vague.
We did not care for this recipe.
This was surprising DELICIOUS. The photo doesn’t look appetizing but trust me, it’s a brilliant idea to combine salmon, potatoes, and a cream sauce. A few things I added to enhance the flavors which were a little garlic and onion powder, and a pinch of parsley. I added a good amount of sea salt and black pepper and then a 1/4 cup of crushed butter crackers on top for a bit of crunch. I recommend using red or golden potatoes as they add to the buttery-ness of the whole dish. We all loved this – comfort food indeed.
I tried something new for my family and they loved it. I have 4 kids who are pretty set on what they like and they loved it. Gonna do this again real soon.
Outstanding flavor. I used sweet potatoes.
We loved it! I sprinkled some salt over the top. I added some fresh mushrooms to the milk mixture. This one is a keeper!