Recipe Tips
Fish. I recommend using Alaska Cod Skinless Boneless Fillets. Cod fillets can be found in most fish markets. I usually buy it at my local Asian store, which sells tons of fresh fish. You can also find frozen cod fillets in most grocery stores. If you’re using frozen fish in this creamy fish casserole, I recommend thawing the fish before baking. Thawing the fish ensures that it cooks evenly and thoroughly throughout the casserole.
Potatoes. The best to use are Russet or Yukon potatoes. Slice the potatoes into about ⅛-inch (3 mm) thick slices. I like to use my mandoline to slice the potatoes.
Warm up the Cream Mixture. I like to warm the cream mixture in the microwave before putting the dish in the oven because it reduces the chance that the mixture curdles.