Potato, Spinach and Fish Casserole

Ingredients

• Wilted Spinach

  • 1 clove garlic, finely chopped 

  • 2 tablespoons (30 ml) butter
  • 8 cups (2 litres) firmly packed spinach
  • Salt and pepper

• Béchamel Sauce

  • 3 tablespoons (45 ml) butter
  • 3 tablespoons (45 ml) unbleached all-purpose flour
  • 2 cups (500 ml) milk
  • A pinch nutmeg

• Casserole

  • 4 cups (1 litre) potatoes, peeled and thinly sliced on a mandolin
  • 1 lb (454 g) skinless sole fillets or other thin fish fillets
  • 1 1/2 cups (375 ml) grated cheese of your choice (Gruyère , mozzarella, provolone, etc.).