By Eileen Goltz, CuisinebyEileen.com, Modified from a Bon Appétit recipe November 2011
Hash browns serve as the bottom crust in this multilayered marvel.
8 large eggs
3/4 cup whipping cream
3/4 teaspoon kosher salt plus more
1/2 teaspoon ground black pepper plus more
5 tablespoons unsalted butter, divided in half
1 lb salmon cut into bite size pieces
1 cup sliced leeks, white and green parts only
1 lb shredded potatoes (frozen is ok)
8 oz frozen chopped spinach, thawed, squeezed dry
1 cups grated pepper jack or Swiss cheese
1/3 cup grated Parmesan
Preheat oven to 350. Generously grease 9 x13 baking pans with 1 1/2 tablespoons butter and spread the shredded potatoes over the bottom. Dot the top with additional 1 1/2 tablespoons butter.
Bake for 20 minutes until they start to become golden. Remove from oven. Do not overcook. Let it cool.
In a bowl combine the eggs, cream, 1 teaspoon salt, and pepper in a large bowl. Whisk and set aside. In a skillet melt 1 tablespoon of the butter. Add salmon and cook, turning often, until browned all over, about 5 minutes. Remove from the skillet but don’t clean it out. Add the chopped leeks, season with the remaining butter and salt and cook, stirring constantly, for 3 or 4 minutes. Add the leeks to the salmon.
Sprinkle the spinach, leeks, and salmon over potato crust. Season with salt and pepper and then pour the egg mixture over the top. Sprinkle the cheeses over the top of the salmon mixture and return it to the oven.
Bake 35 to 45 minutes until the top is golden and puffy. Let cool for about 5 minutes and then serve.
Yield: 8-10 servings
Recipes: Dairy Dishes, Casserole, Cheese/Fish, Kosher
Our casserole dish recommendations:
Let's get casserolling
By Yaakov Galen, Editor-in-chief.
Everyone can agree that the well-done crispy edges of a brownie batch are delicious. The same goes for many other pan-baked dishes such as casseroles. There are those that enjoy overall well-done casseroles and those who prefer fluffier medium-baked casseroles. Bake time plays into the outcome of a dish but in order to achieve the various bake textures, you need to use the right pan. In this article, we cover the various kinds of pans you should consider using to nail the type of bake texture you want in your casseroles. We went through the reviews on various online sources and spoke with our inside experts to come up with a list of casserole pans we recommend you use in your kitchen. The recommendations are listed in order of price.
1. Well-done, creamy with crispy edges = Metal Pan
Metal deep dish pans are the safest way to achieve the “well-done” crispy/crunchy elements in your casserole. Aluminum is better than stainless steel for an even cook. Do not store the casserole in your metal pan because it will impart a metal taste into the sauce!
A) Yup, Budget. ($20 range)
As many of the reviews claim, this pan is deep and great for making casseroles. An all-around great pan with handles, tray, and a lid. Not the best serving dish but the best bang for your buck.
B) I’ll invest in this pan. ($100 range)
A household name and a Koshereye favorite. Not the exact square dimensions for particular casserole makers, however, it absolutely gets the job done and will last a lifetime.
C) I take my baking extremely seriously. ($250 range)
This cast iron made by famous French cookware company Le Creuset is an all-around masterpiece for your kitchen. Cook and serve right from this dish. It may be pricy but think of it as a long-term investment. It has got a long lifetime and it is a breeze to clean.
2. Fluffy and creamy = Ceramic Pan
Ceramic, like glass, will give your casserole an even cook but will not easily achieve the “well-done” effect that metal pans will. You can serve your casserole straight in your ceramic pan because they are classy dishes, so why use a glass pan when you can use ceramic? No one needs extra dishes.
A) Yup, budget. ($40 range)
Pretty serving dish and durable, this pan is a drop shy of 9 x 13 but gets the job done.
B) I’ll invest in this pan. ($60 range)
A beautiful dish that cooks your casserole perfectly. This Emile Henry dish is a bit deeper than its 9 x 13 listed dimensions, it is deep! Hard to find casserole pans with these kinds of dimensions. Cook and serve all-in-one.
C) I take my baking extremely seriously. ($130 range)
Known for its quality, this Le Creuset stoneware pan is a serious piece for your baking arsenal. Paired with a lid, this pan is designed to execute both covered and uncovered recipes while achieving an all-around even cook. Designed for serious bakers but built to last. This pan can be used as a serving dish for any occasion.