Hot smoked salmon and potato gratin
Hot smoked salmon and potato gratin features layers of creamy potatoes, smoky salmon, and melted cheddar cheese. This rich dish is baked until golden and tender, making it ideal for any occasion.
Cook time 75 min
Prep time 15 min
Ingredients:
1/3 cup heavy whipping cream3/4 cup milk (1% fat)
2 garlic cloves
10 potatoes
8 oz salmon
1 cup cheddar cheese
Hot smoked salmon and potato gratin is a delectable and rich dish that's perfect for any occasion. This comforting gratin combines layers of creamy potatoes, smoky salmon, and melty cheddar cheese for a meal that is sure to impress your family and friends.
Instructions:
Preheat your oven to 375°F (190°C).
Grease a large baking dish (approximately 9x13 inches) with butter.
In a medium-sized bowl, combine the heavy whipping cream, milk, and minced garlic. Season the mixture with a bit of salt and pepper to taste, and stir to combine.
- Spread a layer of the thinly sliced potatoes on the bottom of the prepared baking dish.
- Sprinkle a portion of the flaked hot smoked salmon evenly over the potato layer.
- Drizzle a portion of the cream mixture over the top.
- Repeat these layers until all the potatoes and salmon are used, ending with a final layer of potatoes.
- Pour any remaining cream mixture evenly over the top layer of potatoes.
Sprinkle the grated cheddar cheese evenly over the top of the assembled gratin.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove the gratin from the oven and let it cool for about 10 minutes before serving. This resting time allows the flavors to meld and makes it easier to slice.
Serve the hot smoked salmon and potato gratin warm. It pairs beautifully with a simple green salad or steamed vegetables. Enjoy!
Hot smoked salmon and potato gratin is a comforting dish that marries rich flavors with creamy textures, making it a crowd-pleasing favorite. Following the tips provided, you’ll achieve a beautifully golden and flavorful gratin that’s perfect for any gathering or special meal.
Hot smoked salmon and potato gratin FAQ:
Bake the gratin covered with aluminum foil for 45 minutes at 375°F (190°C), then remove the foil and bake for an additional 20-25 minutes until the top is golden brown and the potatoes are tender.
The potatoes are done when they are tender when pierced with a fork. This should be checked after the total baking time of approximately 65-70 minutes.
Yes, you can substitute cheddar cheese with other cheeses like Gruyère or mozzarella, but this will change the flavor of the dish slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
You can use half-and-half or a non-dairy alternative like coconut cream, but note that this may alter the texture and creaminess of the gratin.
Cooking Tips:
- Use a mandoline slicer to get evenly thin potato slices for a more uniform cook.
- Ensure you whisk the heavy cream and milk together well to distribute the flavors evenly.
- Let the gratin rest for a few minutes after baking to allow the sauce to set before serving.
- For a crispy top layer, consider adding breadcrumbs with the cheddar cheese during the last 10 minutes of baking.
Nutrition Facts
6 ServingsCalories 430kcal
Protein 20g
Carbohydrates 60g
Fiber 7g
Sugar 4.66g
Fat 12g
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