Start by peeling 750g of waxy potatoes and slicing them into 2-3 mm thick rounds. Bring a pot of salted water to a boil and add the potato slices, cooking them for 8-10 minutes until just tender but not fully cooked. Drain the potatoes and let them dry. Meanwhile, pat 500g of fresh salmon fillets dry, cut them into bite-sized pieces, and season with salt and pepper.

In a medium saucepan, heat 300ml of heavy cream over low-medium heat. Stir occasionally to prevent curdling, and season with salt and pepper to taste. If you’re using fresh spinach or broccoli, sauté it in a separate skillet for 2-3 minutes until wilted before adding it to the cream.

Preheat your oven to 180°C (350°F) on the convection setting. Grease a baking dish with a little butter or oil. Start layering the casserole by spreading a thin layer of the creamy sauce on the bottom of the dish. Next, add a layer of the potato slices, followed by a layer of the salmon pieces, and then a layer of the sautéed vegetables. Repeat the process, finishing with a layer of the creamy sauce.

Sprinkle 150g of grated cheese evenly on top of the final layer of sauce, ensuring an enticing golden crust. Place the assembled casserole in the preheated oven and bake for 30-40 minutes.

Once baked, remove the salmon and potato casserole from the oven and let it rest for 5-10 minutes before serving.