This midweek dinner is so easy, you will thank me later. Also, fish and potatoes, it’s a no brainer 😉 What could be tastier? And if you’re trying to impress your significant other, I’ve got you!
Ingredients
- 3 1/2 – 4 cups Russet or Yukon gold thinly sliced
- 2 tbs. Butter
- 3 tbs. Flour
- 1 1/2 cups milk
- 1 1/2 cup grated white or yellow cheddar
- 1 tsp salt
- Black pepper + paprika
Instructions
- For the potatoes I used a mix because that’s what I had, I sliced them as thin as possible since I don’t have a mandolin. Keep them soaked in cold water until you’re ready to use them.
- Prepare the sauce by melting the butter then add 3 tablespoons of flour and cook for 30 seconds, whisk in 1 1/2 cups of milk slowly add to he 1 teaspoon of salt, black pepper and paprika and whisk continuously on medium until small bubbles form on the side , add 1 cup of the cheese and whisk until melted and bubbly.
- Preheat oven to 350 F. Bake.
- Drain the potatoes and place on a kitchen towel to get rid of any excess moisture.
- Generously butter 8×8 baking dish , lay half of the potatoes in the baking dish and cover with half of the sauce lay the other other half of the potato’s and cover with the rest off the sauce.
- Cover with a piece of foil and cook for 60 minutes or until the potatoes are fork tender, uncover and top with 1/2 cup shredded cheese and pop under the broiler until golden.
- Baked halibut.
- 1 lb. Halibut fillet (wild caught) give or take cut in 1/3.
- 2-3 tbs. Melted butter, 2 cloves garlic minced.
- 1/2 tsp. Salt, 1/4 tsp. Paprika, black pepper.
- Lemon slices and chopped parsley.
- Preheat oven to 400 F.
- Pat dry the fish, place in a baking dish, mix the butter, garlic and spices and brush the halibut fillet evenly (use all the sauce) top with lemon slices.
- Bake for 15 minutes or until no longer opaque. Garnish with parsley and enjoy.