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 I had originally made this quite awhile ago before going gluten free so needed to find an alternative to the packet scalloped potatoes (contains gluten).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
- white sauce
Feel free to substitute pink for red salmon if that is your choice.
I partly boil the potatoes, carrots and onions until fork goes in easily. While these are cooking I prepare the white sauce. Drain, add salmon, more veggies and white sauce and bake for about 35 minutes at 400 F.
A delicious casserole.
With the ‘ber’ months starting (September, October, November and December) and the cooler weather approaching, I will be cooking this casserole lots more.
You can of course use pink salmon or even tuna, but that would be your choice.
More of my recipes.
*** 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.