Step 1

Preheat oven to 400℉

Step 2

In a large sauce pan, boil potatoes until tender, but not soft.

Step 3

Meanwhile, bring a large (deep) sauté pan filled halfway with water to boil. Add a teaspoon of salt and thyme, and then the fish. Cover with lid and immediately turn off heat. In about 10 minutes, remove fish from the water. Keep the water (fish stock) to use later.

Step 4

Cut cooked and drained potatoes into bite-sized pieces and use a fork to flake the fish. Set aside.

Step 5

Add butter and chopped onion to sauté pan, cooking until onion turns soft and clear. Stir in arrow root powder, then gradually add a blend of fish stock and milk (about half and half) until it’s the thickness of gravy.

Step 6

Stir in potatoes and fish, seasoning to taste with salt and pepper. Put in a greased baking dish, top with cheese, and bake until cheese is bubbling and beginning to brown (5-8 minutes).

Step 7

Serve with a side salad for a complete meal.