👨‍🍳 作り方

1. 1

   Preheat oven to 190°C (375°F). Lightly grease a deep casserole dish.

   💡 プロのコツ: Ensure the dish is well-greased to prevent sticking.
2. 2

   Sauté the sliced onion in butter in a pan over medium heat until translucent, about 5-7 minutes.

3. 3

   In a separate saucepan, melt the remaining butter. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.

   💡 プロのコツ: Warming the milk slightly before adding can help prevent lumps.
4. 4

   Stir in most of the grated cheddar cheese (reserve some for topping), chopped dill, lemon juice, salt, and pepper into the sauce. Cook until the cheese is melted and the sauce is smooth.

   💡 プロのコツ: Taste and adjust seasoning as needed.
5. 5

   Arrange the thinly sliced potatoes in an even layer at the bottom of the prepared casserole dish. Top with the sautéed onions.

   💡 プロのコツ: Overlapping the potato slices slightly can create a more cohesive base.
6. 6

   Add the chunks of Norwegian salmon over the potato and onion layer.

7. 7

   Pour the creamy cheese sauce evenly over the salmon and potatoes.

   💡 プロのコツ: Ensure the sauce covers all ingredients for even cooking.
8. 8

   Sprinkle the remaining grated cheddar cheese and paprika over the top.

9. 9

   Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

   💡 プロのコツ: A knife inserted into the potatoes should meet little resistance.
10. 10

    Let the casserole rest for 5-10 minutes before serving.

    💡 プロのコツ: Resting allows the casserole to set and makes it easier to serve.