Sardine and Potato Bake
Bring comfort food to a new level with this hearty Sardine and Potato Bake, a delightful medley of tender potatoes, savory sardines, and a rich, cheesy topping. Featuring layers of perfectly parboiled potatoes, juicy cherry tomatoes, and flavorful sardines in olive oil, this oven-baked dish is elevated with fragrant garlic, onion, and a hint of oregano. A creamy blend of milk, eggs, and Parmesan cheese ties it all together, while a crispy breadcrumb topping adds a satisfying crunch. Ready in just an hour, this Mediterranean-inspired casserole is the perfect balance of wholesome and indulgent, ideal for a family dinner or a crowd-pleasing potluck. Serve it warm with a sprinkle of fresh parsley for a dish that delivers both comfort and sophistication.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 cans Canned sardines in olive oil
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Onion
- 150 grams Cherry tomatoes
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese
- 200 milliliters Milk
- 2 Eggs
- 2 tablespoons Breadcrumbs
Instructions
Preheat your oven to 200°C (400°F).
Peel and slice the potatoes into thin rounds, about 3-4 mm thick. Parboil them in salted water for 5-7 minutes until just tender. Drain and set aside.
While the potatoes are boiling, finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat, then sauté the onion and garlic until softened, about 3-4 minutes.
Slice the cherry tomatoes into halves and add them to the onion and garlic mixture. Cook for an additional 3 minutes. Stir in the oregano, salt, and black pepper, then remove from heat.
Drain the sardines, reserving the oil, and gently break them into large chunks with a fork.
Grease a baking dish (approximately 9x9 inches) with the reserved oil from the sardines. Layer half of the parboiled potatoes on the bottom of the dish.
Spread half of the sardines and half of the onion-tomato mixture over the potatoes. Repeat the layers with the remaining potatoes, sardines, and onion-tomato mixture.
In a bowl, whisk together the milk, eggs, and 1 tablespoon of chopped parsley. Pour this mixture evenly over the layered dish.
Sprinkle the Parmesan cheese and breadcrumbs over the top.
Drizzle the remaining 1 tablespoon of olive oil over the breadcrumbs to help them crisp up during baking.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbling.
Remove from the oven and let the bake rest for 5 minutes before serving. Garnish with the remaining parsley and serve warm.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 426 mg | 33% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
