👨‍🍳 Instructions

1. 1

   Preheat your oven to 190°C (375°F). Lightly grease a medium-sized baking dish.

   💡 Tip: Using a baking dish that is not too large will ensure the layers are substantial.
2. 2

   In a saucepan, melt the butter over medium heat. Add the thinly sliced onion and sauté until softened, about 5-7 minutes.

   💡 Tip: Sautéing the onion first brings out its sweetness and mellows its flavor.
3. 3

   Sprinkle the flour over the sautéed onions and stir well to form a roux. Cook for 1-2 minutes, stirring constantly.

   💡 Tip: Cooking the roux for a minute or two removes the raw flour taste.
4. 4

   Gradually whisk in the milk and heavy cream until the sauce is smooth. Bring to a simmer, stirring constantly, until thickened. Stir in most of the chopped dill, salt, and pepper.

   💡 Tip: Whisking continuously prevents lumps from forming in the sauce.
5. 5

   Arrange a layer of thinly sliced potatoes in the bottom of the prepared baking dish. Top with a layer of flaked smoked fish, followed by a layer of the creamy dill sauce.

   💡 Tip: Ensure the potato slices overlap slightly to cover the base completely.
6. 6

   Repeat the layering process until all ingredients are used, ending with a layer of the dill sauce. If using, sprinkle grated cheese over the top.

   💡 Tip: The top layer of sauce helps to keep the potatoes moist during baking.
7. 7

   Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, or until the potatoes are tender and the top is golden brown.

   💡 Tip: Baking covered initially helps the potatoes cook through without drying out the top.
8. 8

   Let the bake rest for 5-10 minutes before serving. Garnish with the remaining fresh dill.

   💡 Tip: Resting allows the layers to set, making it easier to serve.