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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Drain the sardines, reserving the oil, and gently break them into large chunks with a fork.

Step 6

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.

Step 7

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.

Step 8

In a bowl, whisk together the milk, eggs, and 1 tablespoon of chopped parsley. Pour this mixture evenly over the layered dish.

Step 9

Sprinkle the Parmesan cheese and breadcrumbs over the top.

Step 10

Drizzle the remaining 1 tablespoon of olive oil over the breadcrumbs to help them crisp up during baking.

Step 11

Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbling.

Step 12

Remove from the oven and let the bake rest for 5 minutes before serving. Garnish with the remaining parsley and serve warm.

Nutrition Facts

Serving size	(1740.3g)

Amount per serving	% Daily Value*
Calories	2093.9

Total Fat 83.7g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 737.0mg	0%
Sodium 2825.6mg	0%
Total Carbohydrate 225.7g	0%
Dietary Fiber 23.4g	0%
Total Sugars 32.8g
Protein 115.6g	0%

Vitamin D 583.1IU	0%
Calcium 1794.1mg	0%
Iron 20.0mg	0%
Potassium 6299.3mg	0%

*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.

Source of Calories

Fat: 35.6%

Protein: 21.8%

Carbs: 42.6%