Salmon & Potato Casserole

Photography by  Foto Bank


8 scrubbed Yukon Gold potatoes, (about 2-1/2 lbs)
2 pkgs (10 oz/284 g each) fresh spinach, trimmed
1/2 tsp each salt & pepper
1/4 cup butter
1small onion, diced
1/3 cup all-purpose flour
4 cups milk
4 oz herbed cream cheese
1/4 cup chopped fresh dill or parsley
1 Tblsp grated lemon rind
2 green onions, chopped
12 oz thinly sliced smoked salmon
Preparation:

In large pot of boiling salted water, cover & cook potatoes for 10 minutes. Using slotted spoon, remove & let cool slightly. Add spinach to pot; cook until wilted, about 2 minutes. Drain, pressing out liquid; let cool.

Cut potatoes into 1/4-inch thick slices; gently toss with half each of the salt & pepper. Set aside.

In large saucepan, melt butter over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add flour; cook, stirring, for 1 minute. Slowly whisk in milk; cook, stirring, until thickened, about 8 minutes. Stir in cream cheese, chopped dill, lemon rind & remaining salt & pepper.

Pour 1 cup of the sauce into 13 x 9 inch (3 L) glass baking dish. Arrange one-third of the potatoes over sauce; layer spinach, chopped green onions, half of the remaining potatoes then the smoked salmon over top. Top with remaining potatoes. Pour remaining sauce over top.

Make-ahead:
Cover and refrigerate for up to 24 hours.

Cover with foil; bake in 375°F oven for 45 minutes. Uncover & bake until bubbly, about 30 minutes. Broil until golden brown, about 3 minutes. Let stand for 10 minutes before serving.

Source
Canadian Living Magazine - April 2002

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