Creamy layers of potatoes and white fish topped with parmesan breadcrumbs for a comforting, restaurant-style dinner.

Scale

3–4 medium potatoes, sliced thin

1 leek, chopped

2 garlic cloves, minced

2 tbsp butter

½ cup vegetable stock

4 white fish fillets

1 tbsp lemon juice

1 cup heavy cream

½ cup panko breadcrumbs

¼ cup parmesan cheese

1 tbsp olive oil

Salt and pepper to taste

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1. Preheat oven to 375°F (190°C).

2. Sauté leeks and garlic in butter.

3. Add potatoes and stock; cook 5 minutes.

4. Transfer to baking dish, top with fish.

5. Pour cream over; add lemon juice.

6. Mix breadcrumbs with parmesan and oil, sprinkle on top.

7. Bake 30–35 minutes until golden and fish flakes.

8. Broil 2–3 minutes for crisp topping.

9. Rest 5 minutes before serving.

Use cod, barramundi, or tilapia.

Substitute heavy cream with coconut cream for dairy-free option.

Gluten-free breadcrumbs work perfectly.

Freeze up to 2 months in airtight container.