Salmon Casserole with Spinach

• 1 lb. frozen spinach, thawed and drained
• 1 1/2 lbs. potatoes, cooked and thickly sliced
• 2 garlic cloves, minced
• 1 large onion, diced
• 2 tbsp. butter
• 1 lb. salmon fillet
• 2 tbsp. lemon juice
• 1 tbsp. flour
• 1 cup cream
• 1 cup milk
• 2 eggs
• 1/3 lb. Gouda, grated
• salt, pepper, nutmeg

Instructions:

• In frying pan, heat 1 tbsp. butter. Cook half of diced onion until translucent. Add garlic.
• Add spinach and 1/4 cup water. Cover and let simmer about 10 minutes. Season with salt and pepper. Put finished spinach into a sieve to drain while you are making the rest of the casserole.
• Cut salmon into bite-size pieces and sprinkle with lemon juice, salt, and pepper.
• Preheat oven to 400° F. Grease casserole dish.
• In another frying pan, cook remaining onion in 1 tbsp. butter until translucent. Stir in flour and briefly cook.
• Mix 1 cup cream and 3/4 cup milk. Add to onion/flour mixture and whisk until smooth.
• Add half the Gouda to sauce. Season with salt, pepper, and generous amount of nutmeg. Remove from heat.
• Whisk eggs with remaining 1/4 cup milk and stir into sauce.
• Layer potatoes in casserole. Spoon a bit of sauce over potatoes. Cover with spinach. Evenly spread salmon pieces over top.
• Spoon remaining sauce over top. Sprinkle with remaining gouda.
• Bake, uncovered about 35 minutes. Salmon should flake when cut.
• Serves 4

Hints:

• Use Emmentaler or Swiss instead of Gouda
• If you make this ahead of time, put it in the fridge until it's time to bake. You will need to increase the baking time by about 10 minutes.
• Use a casserole dish that is large and shallow rather than narrow and deep. It will allow the potatoes and spinach to heat up quicker.