This creamy oven dish combines potatoes, salmon and leek and melts in your mouth. It’s wonderful comfort food and perfect for the cooler season.

Preparation time: 45 minutes + 30 minutes baking

What you need:

1.5 lb (750g) potatoes

1 onion, chopped

4 garlic cloves, minced

2 leeks, sliced (white and green parts)

1 tablespoon oil

1 tablespoon flour

1 cup (250ml) milk (whole or low-fat)

1/2 cup (100g) heavy cream

Salt & pepper

2 teaspoons nutmeg

2-3 teaspoons dried oregano

1-1.5 lb. (600-700g) salmon (boneless)

1 cup (100g) mozzarella cheese, shredded (you can substitute with any other cheese and you can use a bit more if you like).

How to do it:

Peel potatoes and slice thinly, boil in salted water for about 5-6 minutes (they should be cooked through, but still firm); drain when done and set aside.

While potatoes are boiling, fry onions at medium heat for about 5 minutes; add garlic and sliced leeks (you can add in portions) and cook for about 6 minutes stirring occasionally, add 1-2 tablespoons of water if the bottom gets sticky

Add oregano, nutmeg and salt and pepper to the leek mixture

Combine flour with 2 tablespoons milk and and mix well so no lumps remain. Pour remaining milk and cream to the leek mixture and combine, add the flour-milk mix and let briefly boil (this will make the sauce a bit less liquid). Taste for salt and pepper.

Rinse salmon with cold water and pad dry with a paper towel.

Put more than half of the sliced potatoes on the bottom of an oven dish. Add most of the leek mixture on top of the potatoes. Place the salmon on top of the leek and put remaining potatoes and leek mixture on top of and around the salmon (it’s fine if not everything is covered). Sprinkle cheese on top.

Bake at 395F (200C) for 25-30 minutes until the top is golden brown. Check that the salmon is baked through before serving.

Enjoy!