In my quest to make my recipes gluten free I adapted a Salmon au Gratin recipe from The English Kitchen. I had originally made this quite awhile ago before going gluten free so needed to find an alternative to the packet scalloped potatoes (contains gluten).
What better substitute than fresh potatoes and veggies and my own white sauce. And what dish isn’t better tasting with lots of grated cheese added to it.
- 1 can of red sockeye salmon, drained, bones and skin removed
- 1/2 cup green beans
- 1/2 cup green peas
- 1/2 cup sliced carrots
- about 300 grams of sliced potatoes
- 1/2 sweet onion, more or less if you prefer
- grated cheese
- seasoning to your taste
- white sauce
I partly boil the potatoes, carrots and onions until fork goes in easily. While these are cooking I prepare the white sauce, grated cheese can be added to the sauce. Drain, add salmon, seasoning, more veggies, grated cheese and white sauce and bake for about 35 minutes at 400 F.
A delicious casserole.
You can of course use pink salmon or even tuna, but that would be your choice.
Let me know if you plan to or have tried this recipe.
Find a yummy recipe to cook.
*** Hint: The lids from grated cheese containers fits mason jars and Classico sauce jars (which are like mason jars). This makes a great addition if you use these kinds of jars for storage.