4-5 Yukon gold potatoes
3/4 c milk (This is the biggest stab in the dark ever.)4 tbsp butter
salt and pepper to taste
11 oz spinach (the big box at the store)
4 tbsp butter
4 tbsp flour
2 c milk
fresh thyme (I used a good-sized branch from my plant.)
salt and pepper1 lb cod or other meaty, mild fish
Peel and dice the potatoes, and get them fellers boiling in salted water. Wilt the spinach and set aside. Melt 4 tablespoons of the butter in a heavy-bottomed pan, then add the flour. Cook at medium heat until it smells like a cooked pie crust. Slowly add the milk. You might want to switch to a whisk to reduce lumps, but as Chef John always says, hot roux, cold milk, no lumps! Add the thyme, salt, and pepper, and cook, constantly stirring, until the sauce had thickened. After around 30 minutes, the potatoes should be cooked, so drain them, then return them to the pot, add the butter, and mash ’em! Add milk until you get proper mashed potato consistency: spreadable but still able to hold its shape when plopped.
Preheat the oven to 350. Oil an 8×8 glass dish, then salt and pepper the bottom. I know I sound insane, but trust me*. Place your fish on the baking dish (See?? Now it’s seasoned!) in a single layer. You might have to cut your fish a bit. Salt and pepper the top of the fish. Add the spinach in an even layer, then pour the white sauce over the top. Spread on the mashed potatoes, then bake at 350 for around 45 minutes or until the fish flakes. (You’re allowed to dig around in there.) Let the casserole rest for 10 minutes before serving. I recommend making this when you know it’ll all get eaten that night, as this doesn’t reheat particularly well.
*I lied, you’re trusting Chef John again, as this is totally his recipe. Search for it on Youtube if you doubt me!