Monday, December 12, 2011

Fish-and-Taters Casserole

This recipe caught my eye because I already had frozen fish sticks in the refrigerator.  I made this on a night when my husband wasn't home for dinner, thinking it's better for the kids than making the usual fish sticks and french fries. Well, I should have just made fish sticks and french fries!  My kids REALLY like fish sticks and wanted more fish sticks, but not the potatoes.  With this being a casserole, I gave them seconds of everything and told them to eat what they wanted out of it.  The kids liked it and ate the tomatoes and capers!  This recipe can be made ahead of time and reheated (directions below).  Beware, this is a pretty carb heavy meal though!

Fish-and-Taters Casserole
Everyday With Rachael Ray, October 2011

2 lbs. yukon gold potatoes, peeled and thinly sliced
1 can (28 oz.) tomatoes with basil, drained
3 cloves garlic, minced
2 tbsp. capers
2 tbsp. EVOO
2 tsp. chopped fresh thyme
Salt and pepper
1/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
18 frozen fish

1.Preheat the oven to 400°. Grease an 8-inch square baking dish. In a pot of boiling, salted water, cook the potatoes until partially cooked, about 5 minutes; drain.

2.Meanwhile, in a large bowl, break up the tomatoes with a spoon. Stir in the garlic, capers, 1 tbsp. EVOO and the thyme; season with salt and pepper.

3.In a small bowl, combine the breadcrumbs, parmesan and remaining 1 tbsp. EVOO. Arrange half of the potatoes in the bottom of the baking dish; season with pepper. Top with half of the tomato mixture and half of the fish sticks. Repeat the layering. Top with the breadcrumb mixture. Cover with foil and bake for 10 minutes. Remove the foil and bake until golden, about 20 minutes.

FREEZE: Double-wrap (in plastic wrap and foil) the cooled gratin and freeze for up to 2 weeks.

THAW: in the fridge overnight.

REHEAT: Preheat the oven to 400°. Unwrap the foil, discard the plastic wrap and re-cover with the foil. Bake until heated through, 35 to 40 minutes, then remove the foil and bake for 10 to 15 minutes to recrisp the topping.

Family Rating: 1 thumb up. (everyone ate it, but probably wouldn't make again.)

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