Ingredients

  • 8 pounds potatoes (peeled, chopped)
  • 1 1/2 ounces cheddar cheese (coarsely grated)
  • 1/2 cup butter (chopped + 1 tbsp, melted)
  • 1 leek (pale section only, thinly sliced)
  • 1 fennel bulb (trimmed, thinly sliced, fronds reserved and chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup all purpose flour
  • 1/2 cup 2% milk (warmed)
  • 1 1/3 pounds white fish fillets (boneless, firm, cut into 1 inch pieces)
  • 1/2 cup heavy cream
  • 1 tablespoon fresh flat leaf parsley (chopped)

Directions

  1. Preheat oven to 400°F. Place potatoes in a medium saucepan, cover with cold water and bring to a boil over medium heat. Reduce heat and simmer for 15 mins, or until tender. Drain. Mash until smooth. Add cheese and 1/4 cup butter. Set aside.
  2. Meanwhile, heat remaining chopped butter in a large saucepan. Add leek, fennel and garlic. Cook for 5-7 mins, or until vegetables soften. Add flour and stir to combine. Gradually add milk, stirring. Bring to a boil, reduce heat and simmer for 5 mins, or until sauce thickens.
  3. Add fish and simmer for 5 mins, or until just cooked. Remove from heat. Add cream, parsley and 1 tbsp reserved fennel fronds. Transfer to a deep baking dish and top with mashed potatoes. Brush top with melted butter and bake for 30 mins, or until lightly browned and heated through.
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NutritionView more

850Calories
Sodium12%DV290mg
Fat51%DV33g
Protein71%DV36g
Carbs36%DV108g
Fiber56%DV14g

PER SERVING *

Calories850Calories from Fat300
% DAILY VALUE*
Total Fat33g51%
Saturated Fat18g90%
Trans Fat
Cholesterol145mg48%
Sodium290mg12%
Potassium3050mg87%
Protein36g71%
Calories from Fat300
% DAILY VALUE*
Total Carbohydrate108g36%
Dietary Fiber14g56%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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