cheesy salmon
potato casserole
Serving size: 8-10
Ingredients:
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2 cans Safe Catch Wild Pacific Pink Salmon
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3 russet potatoes, peeled and sliced thin
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4 tbsp fresh garlic, finely chopped
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6 oz cream cheese
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½ cup heavy cream
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1.5 cup parmesan cheese, fresh grated
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1.5 cup Gruyere cheese, fresh grated
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1 tsp fresh thyme, finely chopped
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¼ tsp salt
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¼ tsp pepper
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Unsalted butter, enough to cover all sides of baking dish
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Food Source:
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Safe Catch Wild Pacific Pink Salmon
*Paid partnership
Affiliate code:
20% off Safe Catch
CODE: WALLEATS (one per email)
DirectionS:
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Preheat oven to 400 degrees
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Add 2 cans of Safe Catch Wild Pacific Pink Salmon (do NOT drain), cream cheese, garlic, thyme, heavy cream, salt and pepper to a bowl and combine well
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Cover all sides of baking dish with unsalted butter
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Layer casserole by adding an even layer of potato slices to cover bottom of baking dish, followed by salmon mixture, Gruyere and parmesan cheese; complete this process 4 times and then add an additional thin layer of potatoes on top (save small amount of cheese to add to top of potatoes at end)
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Cover baking dish with tin foil and bake on center rack for 45 minutes
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Remove tin foil and switch oven to low broil
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Add additional Gruyere and parmesan cheese to top of potatoes
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Broil for an additional 15 minutes or until top is golden brown and crispy
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ENJOY!