Creamy sauce over sliced potatoes with a crunchy topping of cornflakes.

Salmon & Potato Bake

Angie Halten
Creamy sauce over sliced potatoes with a crunchy topping of cornflakes.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 1/2 cup butter or margarine
  • 3 Tbsp GF flour mix
  • 3 Tbsp cornstarch
  • 1/2 cup cream
  • 1 1/2 cups milk
  • 1 tsp dry mustard
  • 1 onion finely chopped
  • 1/2 cup cheese grated (flavor your choice)
  • 14 oz canned salmon drained
  • 1 lb potatoes boiled and thinly sliced
  • 1/2 cup GF cornflakes
  • 1/2 tsp paprika

Instructions
 

  • Melt the butter in a saucepan, add the flour and cook for one minute. Add the cream and milk and gently bring to a boil, stirring constantly until the sauce thickens.
  • Remove from heat and add the mustard, onion and half the cheese and gently fold in the salmon. Avoid mashing it.
  • In a greased 3 quart casserole dish, arrange alternative layers of potato slices and the salmon mixture. Sprinkle cornflakes over the top, followed by the remaining cheese and paprika.
  • Bake at 350°F for about 30 minutes or until nicely golden brown on top.
Tried this recipe?Let us know how it was!

 

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