This Creamy Fish Casserole recipe is cheesy and easy to make! Loaded with potatoes, cheese, and cod fish, this dish is a whole dinner in one! For sure, it’s a go-to dinner for any day of the week.
Why I Love This Creamy Fish Casserole
- Easy: Preparing this Cod and Potato Casserole is a breeze, making it ideal for weeknight dinners or special occasions. The step-by-step instructions guide you through the process, from layering the ingredients to achieving that perfectly baked finish. Even those with limited kitchen experience can confidently create a masterpiece that will impress.
- Full of Flavor: The soft flakes of cod intertwine seamlessly with the creamy layers of potatoes, offering a delightful contrast of textures and flavors.
- Cheesy and Creamy: A casserole’s magic lies in transforming simple components into something extraordinary. This recipe’s creamy and cheesy component takes center stage, infusing every bite with lusciousness. As the casserole bakes to perfection, the cheese melts to create a golden-brown crust that’s simply irresistible.
- Satisfying: Its layers of cod and potatoes provide a satisfyingly hearty meal. The combination of protein from the cod and the starchy satisfaction from the potatoes ensures that you’ll feel nourished and full after enjoying a serving.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cheese: You can use any cheese you like. I used Sargento® Blends™ 5 Cheese Italian Slices (about 200 g) and Parmesan Cheese. I suggest using a melty cheese, such as cheddar, mozzarella, gouda, Monterey Jack, Fontina, or Swiss.
- Fish: You can use any fish you prefer, but white fish like cod, haddock, or tilapia are popular choices due to their mild flavor that pairs well with creamy sauces. I personally like to use skinless, boneless Alaska Cod fillets Wild Caught. Fresh or frozen cod fillets can be found in most fish markets—frozen cod fillets are available in most grocery stores, such as Walmart or Target.
- Potatoes: The best to use are Russet or Yukon potatoes. Slice the potatoes into about ⅛-inch (3 mm) thick slices.
- Butter: I like to use unsalted butter, but if salted butter is what you have handy, you can use it; make sure to reduce the salt a bit.
- Heavy cream
- Half and half
- Onion Powder & Garlic Powder: For flavor!
- Salt & Black pepper: To seasoning.
- Parsley: To garnish, this is optional.
Overview: How to Make Cheesy Potatoes and Cod Casserole Step By Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Season the Fish
Season the fish fillets with salt, and pepper. Set aside
- Make the Cream Sauce
Combine all ingredients of the sauce in a microwave-safe cup or bowl. Place the cup in the microwave and heat until the butter is melted, and the mixture is warm, about three 30-second bursts. Set aside.
- Assemble the Casserole
Add 1/3 of the cream mixture to the bottom of the casserole dish. Spread about 1/3 of the potato slices on top of the cream. Arrange half of the fish fillets on top of the cream, and then top the fish with cheese. Repeat one more time, finishing with one more layer of potatoes and the remaining cream mixture.
- Bake
Cover loosely with foil and bake for 45 – 60 minutes, or until the potatoes are fork-tender. Remove from oven, sprinkle with parmesan cheese, and bake without foil for 10 minutes or until golden. Let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired. Serve hot.
Recipe Tips
Fish. I recommend using Alaska Cod Skinless Boneless Fillets. Cod fillets can be found in most fish markets. I usually buy it at my local Asian store, which sells tons of fresh fish. You can also find frozen cod fillets in most grocery stores. If you’re using frozen fish in this creamy fish casserole, I recommend thawing the fish before baking. Thawing the fish ensures that it cooks evenly and thoroughly throughout the casserole.
Potatoes. The best to use are Russet or Yukon potatoes. Slice the potatoes into about ⅛-inch (3 mm) thick slices. I like to use my mandoline to slice the potatoes.
Warm up the Cream Mixture. I like to warm the cream mixture in the microwave before putting the dish in the oven because it reduces the chance that the mixture curdles.
Storing & Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze: I don’t recommend freezing this casserole. Neither the potatoes nor the cream sauce freezes well; they separate slightly upon thawing and reheating, creating an unpleasant texture.
Frequently Asked Questions
Technically, you can. However, keep in mind that freezing and reheating can affect the texture of some ingredients, such as the cream sauce. The sauce might separate slightly upon thawing and reheating.
You can use any fish you prefer, but white fish like cod, haddock, or tilapia are popular choices due to their mild flavor that pairs well with creamy sauces.
The cooking time for fish in the oven can vary widely depending on factors such as the type of fish, the thickness of the fillets, the oven temperature, and the specific recipe you’re following.
•Thin Fillets (1/2 inch or less): These can cook in about 10-15 minutes in a preheated oven at 350°F (175°C).
• Medium-thick fillets (1/2 to 1 inch): These might take around 15-20 minutes in a preheated oven at 350°F (175°C).
•Thicker Fillets (1 inch or more): Thicker fillets could require 20-25 minutes or more in a preheated oven at 350°F (175°C).
Remember that these times are just estimates and can vary based on the factors mentioned earlier. If you have a kitchen thermometer, you can use it to check the internal temperature. Fish is generally safe to eat when its internal temperature reaches 145°F (63°C).
Seasoning fish properly can enhance its natural flavors and make it a delicious and enjoyable dish. It is a classic combination that enhances the natural flavors of fish. Season both sides of the fish with salt and freshly ground black pepper. Citrus fruits like lemon, lime, and orange can add a bright and refreshing flavor to fish. Squeeze some citrus juice over the fish before or after cooking, or place citrus slices on top of the fish while baking. Fresh or dried herbs can provide depth and complexity to the flavor of fish. Some popular choices include dill, thyme, parsley, rosemary, and tarragon. Also, mild spices like paprika, cumin, coriander, and garlic powder can add a subtle kick to the fish. Be careful not to overpower the delicate flavor of the fish with strong spices.
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Recipe Card 📖
Creamy Fish Casserole
Ingredients
- 4 – 5 (about 600- 750 g) skinless, boneless cod fillets You can also use haddock or tilapia (see notes)
- Salt & black pepper, to taste
- 1 tablespoon (14 g) unsalted butter
- 3 lb (1.4 kg) potatoes, peeled and thinly sliced (about 6-8 medium potatoes) (see notes)
- 2 cups (226 g) your favorite melty cheese sliced or shredded (see notes)
- 1 cup (113 g) shredded Parmesan cheese
- Parsley, chopped (to garnish – optional)
Cream Sauce:
- 6 tablespoons (85 g) unsalted butter
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) half and half
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- 2 teaspoons kosher salt
Instructions
Season The Fish:
- Season the fish fillets with salt, and pepper. Set aside
Preheat the Oven and Prepare the Baking Dish:
- Preheat the oven to 400º F (200°C). Butter a baking dish with 1 tablespoon of butter. I used an oval casserole baking dish (1.5 Qt.).
Prepare the Creamy Sauce:
- Combine all ingredients of the cream sauce in a microwave-safe cup or bowl. Place the cup in the microwave and heat until the butter is melted and the mixture is warm, about 2 – 3, 30-second bursts. Set aside.
Assemble:
- Add 1/3 of the cream mixture to the bottom of the baking dish. Spread about 1/3 of the potato slices on top of the cream. Add half of the fish fillets, then top the fish with 1 cup of your melty cheese of choice. Repeat one more time, 1/3 of the cream, 1/3 of the potatoes, the remaining fish fillets, and finish with one more layer of potatoes and the remaining cream mixture.
Bake:
- Cover loosely with foil and bake for 45 – 60 minutes, or until the potatoes are fork-tender.
- Carefully remove the baking dish from the oven, sprinkle evenly with parmesan cheese on top, and bake uncovered for 10 minutes or until golden and melty. Remove from the oven and let it rest for 5 minutes before serving.
- Garnish with chopped parsley, if desired. Serve hot.
Nutrition
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
This recipe was originally published in November 2018. I have tweaked the recipe to be more clear, easy to make, and more delicious in August 2022. I also added more notes, tips, photos, and information to make it as helpful as possible!
