Oma's Easy Weekday Salmon Casserole (Überbackener Lacks mit Spinat)
My go-to German salmon casserole with spinach, potatoes, and cheese, baked till creamy ... mega lecker!
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound salmon fillets
- 2 tablespoons lemon juice
- 1 pound frozen spinach, thawed and well drained
- 1 onion, diced
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1 cup cream
- 1 cup milk
- 2 large eggs
- 1½ pounds potatoes, cooked and thickly sliced
- ⅓ pound Emmental, grated
- salt, pepper, nutmeg
Instructions
- 1
Preheat oven to 400°F. Grease a 9×13-inch casserole dish.
- 2
Cut salmon into bite-size pieces and sprinkle with lemon juice, salt, and pepper.
- 3
In a frying pan, sauté onion in butter until translucent. Add garlic. Stir in flour and cook briefly.
- 4
Mix 1 cup cream and ¾ cup milk. Add to frying pan and whisk until smooth.
- 5
Add half the cheese to the sauce. Season with salt, pepper, and generous amount of nutmeg. Remove from heat.
- 6
Whisk eggs with remaining ¼ cup milk and stir into sauce.
- 7
Put potatoes in casserole. Spoon a bit of sauce over potatoes. Cover with spinach. Evenly spread salmon pieces over top.
- 8
Spoon remaining sauce over top. Sprinkle with remaining cheese.
- 9
Bake, uncovered, about 35 minutes. Cheese and sauce should be bubbly and salmon should flake when cut.