SALMON AND POTATOES CASSEROLE RECIPES

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. , Prepare mashed potatoes according to package directions. Spoon half into a greased 11x7-in. baking dish. Top with salmon mixture, remaining potatoes and cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through and cheese is melted.

Steps:

• Preheat oven to 375°F. Lightly grease a medium sized (1-1/2 to 2 quart) gratin or baking dish.
• In a large Dutch oven, melt the butter over medium heat. Add onions and sauté until softened, about 5 minutes. Add the milk (or milk and water), garlic, and Dijon mustard and bring to a gentle boil over medium heat. Add a generous amount of salt and pepper.
• Meanwhile, slice the potatoes to 1/8-inch thickness, using a food processor or mandoline for even thickness. (Do not rinse the potatoes.) Add the potatoes to the milk and allow to simmer until the potatoes are almost tender — they should still have some resistance when poked with a paring knife — about 10 minutes.
• Using a slotted spoon, transfer half of the potatoes and onions to the baking dish. (Discard the milk or save for another culinary use.) Season generously with salt and pepper and top with 3/4 cup cheddar cheese. Cover with the remaining potato mixture, season again with salt and pepper and top with remaining cheese. Pour the cream evenly over the potatoes and cheese.
• Bake until crisp and golden on top, 50 minutes to 1 hour. Allow to cool for at least 10 minutes before serving. (Leftovers make a perfect breakfast side.)