This Icelandic Fish and Potato Casserole dish is a cozy, one-pan meal inspired by Iceland’s fishing culture and hearty, warming flavors.
It serves about 6 and combines flaky cod, creamy potatoes, and a cheesy, golden topping, perfect for a Reykjanes fisherman or rancher after a cold day.
Ingredients:
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- 1.5 lbs (680g) cod fillets (or haddock), skinless, cut into 2-inch pieces
- 4 medium russet potatoes (about 1.5 lbs), peeled and sliced into 1/4-inch rounds
- 1 medium yellow onion, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 cup (100g) shredded mild cheddar or Gouda cheese
- 1/2 tsp dried dill or 1 tsp fresh dill (optional, for Icelandic flair)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional, for warmth)
- 1/2 cup (50g) breadcrumbs or crushed buttery crackers (like Ritz)
- 2 tbsp melted butter (for topping)
- Optional: 1 tbsp chopped fresh parsley or chives for garnish
Directions:
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- Preheat Oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Cook Potatoes: Place potato slices in a large pot, cover with water, and add a pinch of salt. Bring to a boil and simmer for 8–10 minutes until just tender but not falling apart. Drain and set aside.
- Make Cream Sauce: In a medium saucepan, melt 2 tbsp butter over medium heat. Add onion and cook until soft, about 5 minutes. Sprinkle in flour and stir for 1–2 minutes to form a roux. Gradually whisk in milk and cream, stirring until thickened (about 3–5 minutes). Remove from heat, stir in 3/4 cup cheese, dill, salt, pepper, and nutmeg (if using).
- Assemble Casserole: Layer half the potato slices in the baking dish. Place cod pieces evenly over the potatoes. Pour half the cream sauce over the cod. Add the remaining potatoes, then pour the rest of the sauce over the top.
- Add Topping: Mix breadcrumbs or crushed crackers with 2 tbsp melted butter. Sprinkle over the casserole, then top with the remaining 1/4 cup cheese.
- Bake: Bake for 25–30 minutes, or until the top is golden and bubbly, and the fish flakes easily with a fork.
- Serve: Let cool for 5 minutes, then garnish with parsley or chives. Serve hot with a side of rye bread (a nod to Icelandic tradition) or a simple green salad. Pair with your creamy potato soup for a hearty meal or follow with chocolate-covered peanut butter balls for dessert.
Tips:
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- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (165°C) for 15 minutes or microwave individual portions. Freeze for up to 2 months, though the texture may soften slightly.
- Variations: Swap cod for salmon or haddock, or add shrimp for a seafood mix. For a vegetarian version, replace fish with mushrooms or roasted root vegetables. Use gluten-free flour and breadcrumbs for dietary needs.
- Icelandic Touch: Icelandic cuisine often features fish and dairy, reflecting Reykjanes’ coastal and pastoral heritage. Dill and rye bread echo traditional flavors, while the creamy sauce ties to your potato soup recipe.
- Geothermal Inspiration: The creamy, warm dish evokes the comforting heat of Reykjanes’ geothermal springs, like the Blue Lagoon, and the rugged lifestyle of its fishing communities.
Reykjanes Context
Reykjanes’ fishing villages like Grindavík and Keflavík are central to Iceland’s seafood industry, making fish a staple in local diets.
Potatoes are a common ingredient in Icelandic cooking, often paired with creamy sauces or cheese, reflecting the region’s reliance on hearty, simple ingredients to combat the harsh climate.
This casserole could be a modern take on dishes served in homes near the volcanic landscapes of Sundhnúksgígar or the cliffs of Krýsuvíkurbjarg, where seabirds and waves dominate the scenery.
