The Brits created a global sensation with their fish and chips. This iconic dish was once served wrapped in a newspaper cone to eat on the street. These days it’s been served as a high end treat, complete with gourmet tartar sauce on the side. While traditional fish and chips are deep fried for a crispy exterior, this casserole version is a creamy take on the classic combination of fish and potatoes- seasoned with some dill and garlic for a tasty twist on the original that requires no frying.

To start making this this recipe I bought some fresh cod and cut it into 1-2″ pieces. You can use frozen if you’d like, just make sure it’s properly thawed.

Line the bottom of a 9″x9″ baking dish and then get to work on the sauce. This creamy mixture is made from flour, butter, milk, and sour cream. The addition of black pepper and dill give this sauce an air of tartar sauce for a familiar flavor.

Pour half the sauce over the fish and then top with very thinly-sliced and parboiled yellow potatoes. I used the mandoline side of my box grater for getting them to be ultra thin.

Then pour the rest of the sauce on top and bake until the top just begins to brown.

If you love fish in cream sauce then this casserole is a wonderful way to get all that flavor in one place. Because it’s cooked in the thick sauce the fish isn’t dry at all. And the potatoes on top add a welcome flavor to the fish.

This easy-to-make casserole is a great way to make one piece of fish stretch to feed 4 people. Plus, it leaves you free to get on with your life while the casserole bakes instead of standing at the stove over a hot pan of oil. I call that a win-win.