Crispy Fish-Topped au Gratin Potatoes

crispy fish-topped au gratin potatoes Entree
Crispy Fish-Topped au Gratin Potatoes
  • Prep 15 min
  • Total 50 min
  • Servings 6

Like one-dish meals? Try this one with cheesy boxed potatoes, frozen fish fillets and carrots.


  • 1 box Betty Crocker* Au Gratin Scalloped Potatoes
  • 2 cups (500 mL) boiling water
  • 1/2 cup (125 mL) milk
  • 2 tbsp (25 mL) margarine or butter
  • 1 cup (250 mL) julienne (matchstick-size) strips carrots or shredded carrots
  • 1/2 tsp (2 mL) dried dill weed
  • 1 pkg (350 g) frozen breaded fish fillets


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  • 1
    Heat oven to 425ºF. In ungreased 8-inch square (2-quart) glass baking dish, mix potatoes, sauce mix from potatoes, boiling water, milk, butter, carrots and dill weed. Arrange fish fillets on top.
  • 2
    Bake uncovered 30 to 35 minutes or until potatoes are tender.

  • Purchasing: Look for matchstick carrots in the produce department where you find bags of other cut-up veggies and bagged greens.

No nutrition information available for this recipe

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