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Potato, Salmon and Spinach Casserole PDF E-mail


By Eileen Goltz,, Modified from a Bon Appétit recipe November 2011

Hash browns serve as the bottom crust in this multilayered marvel.


8 large eggs
3/4 cup whipping cream
3/4 teaspoon kosher salt plus more
1/2 teaspoon ground black pepper plus more
5 tablespoons unsalted butter, divided in half
1 lb salmon cut into bite size pieces
1 cup sliced leeks, white and green parts only
1 lb shredded potatoes (frozen is ok)
8 oz frozen chopped spinach, thawed, squeezed dry
1 cups grated pepper jack or Swiss cheese
1/3 cup grated Parmesan


Preheat oven to 350. Generously grease 9 x13 baking pans with 1 1/2 tablespoons butter and spread the shredded potatoes over the bottom. Dot the top with additional 1 1/2 tablespoons butter.

Bake for 20 minutes until they start to become golden. Remove from oven. Do not overcook. Let it cool.

In a bowl combine the eggs, cream, 1 teaspoon salt, and pepper in a large bowl. Whisk and set aside. In a skillet melt 1 tablespoon of the butter. Add salmon and cook, turning often, until browned all over, about 5 minutes. Remove from the skillet but don’t clean it out. Add the chopped leeks, season with the remaining butter and salt and cook, stirring constantly, for 3 or 4 minutes. Add the leeks to the salmon.

Sprinkle the spinach, leeks, and salmon over potato crust. Season with salt and pepper and then pour the egg mixture over the top. Sprinkle the cheeses over the top of the salmon mixture and return it to the oven.

Bake 35 to 45 minutes until the top is golden and puffy. Let cool for about 5 minutes and then serve.


Yield: 8-10 servings

Recipes: Dairy Dishes, Casserole, Cheese/Fish, Kosher

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