Instructions:
- Preheat the Oven and Prepare Potatoes:
- Preheat your oven to 375°F (190°C).
- Toss the sliced potatoes with olive oil, salt, pepper, and garlic powder.
- Arrange the potato slices in a greased baking dish (a 9×13 inch dish works well), slightly overlapping. Sprinkle with grated Parmesan cheese.
- Bake for about 20 minutes, or until the potatoes are just starting to become tender.
- Prepare the Seafood Mixture:
- While the potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the onion and garlic, sautéing until soft and translucent.
- Add the mixed seafood to the skillet, cooking just until it starts to turn opaque. Be careful not to overcook.
- Stir in the heavy cream, broth, Dijon mustard, paprika, salt, and pepper. Bring to a simmer and let cook for a couple of minutes until slightly thickened.
- If using, add the frozen peas to the mixture and stir well.
- Assemble the Casserole:
- Once the potatoes have pre-baked, remove them from the oven.
- Spoon the seafood mixture over the baked potato layer.
- Sprinkle the shredded cheese over the top of the seafood mixture.
- Bake the Casserole:
- Return the casserole to the oven and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
- If desired, broil for the last few minutes for an extra golden top.
- Serving:
- Let the casserole sit for a few minutes after taking it out of the oven.
- Garnish with chopped fresh parsley before serving.
Enjoy your Baked Seafood Potato Casserole with a side of green salad or steamed vegetables for a complete meal. This dish is wonderfully versatile, allowing you to use whatever seafood you prefer or have on hand.
