Salmon and Potato Napoleon Casserole

By The Canadian Living Test Kitchen

72 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	352352 cal
pro	18 g18g pro
total fat	15 g15g total fat
sat. fat	8 g8g sat. fat
carb	38 g38g carb
fibre	4 g4g fibre
chol	51 mg51mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2424 calcium
iron	2929 iron
vit A	6767 vit A
vit C	3838 vit C
folate	5454 folate

Colourful layers of spinach, smoked salmon and potatoes make this an attractive main course. You can also make it a day ahead for a no-fuss Easter morning.

Ingredients

8 8scrubbed Yukon Gold potatoYukon Gold potatoes, (about 2-1/2 lb/1.25 g)
2 2pkg (10 oz/284 g each) pkg (10 oz/284 g each)fresh spinach, trimmed
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1/4 cup butter 1/4 1/4cup cupbutter
1 small onion , diced1 1small onion, diced
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
4 cups milk 4 4cups cupsmilk
4 oz herbed cream cheese 4 4oz ozherbed cream cheese
1/4 cup chopped fresh dill 1/4 1/4cup cupchopped fresh dill or parsley
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
2 green onions , chopped2 2green oniongreen onions, chopped
12 oz thinly sliced smoked salmon 12 12oz ozthinly sliced smoked salmon

Preparation

In large pot of boiling salted water, cover and cook potatoes for 10 minutes. Using slotted spoon, remove and 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 (5 mm) thick slices; gently toss with half each of the salt and 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 and remaining salt and pepper.

Pour 1 cup (250 mL) 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 (190°C) oven for 45 minutes. Uncover and bake until bubbly, about 30 minutes. Broil until golden brown, about 3 minutes. Let stand for 10 minutes before serving.