You can substitute a can of tuna for the salmon, if you prefer. Or if you want to snazz this dish up a bit, use chopped smoked salmon instead. Serve with a big tossed salad and some crusty bread.
4 large potatoes, peeled and thinly sliced
1 small onion, thinly sliced
1 213-g can salmon, drained and flaked
2 hard-boiled eggs, peeled and sliced (optional)
1 cup shredded cheddar, or Swiss
2 cups milk
1/2 cup cream cheese
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp black pepper
Grease an 8 in. (20 cm) square baking dish. Preheat the oven to 400°F (200°C).
In a blender, combine the milk, cream cheese, flour, salt and pepper. With the lid firmly in place and fingers safely on the blender button, have your child blend this stuff until smooth. Pour evenly over the layered potatoes in the dish. Cover with foil, place the baking dish on a cookie sheet (to catch any spill over) and put in the oven. Bake, covered, for one hour. Remove the foil and bake for another 15 to 20 minutes, until the potatoes are soft right through when poked with a sharp knife. Remove from oven and let sit for 5 minutes before serving.