Smoked Salmon-Potato Gratin

Pretty pieces of smoked salmon peek out from tender slices of potatoes in a rich, cheesy casserole.

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  • prep time 35 min
  • total time 1 hr 15 min
  • ingredients 12
  • servings 8
 

Ingredients

Casserole

2 1/2
lb golden potatoes, peeled and thinly sliced (6 medium), about 8 cups
2
tablespoons butter
1
cup thinly sliced leeks
2
tablespoons all-purpose flour
3
cups half-and-half
1
cup shredded Gruyère or Swiss cheese
2
tablespoons chopped fresh dill weed
1/2
teaspoon salt
1/4
teaspoon pepper
12
oz smoked salmon (not lox), cut or flaked into 1/2-inch pieces

Topping

1
cup Progresso™ plain bread crumbs
3
tablespoons butter or margarine, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Fill 4-quart saucepan two-thirds with water; heat to boiling over high heat. Cook sliced potatoes in water 6 to 9 minutes or until almost tender; drain and return to saucepan.
  • 2 Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  • 3 In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook and stir leeks in butter about 5 minutes or until softened. Stir in flour. Gradually stir in half-and-half. Heat to boiling. Remove from heat. Stir in cheese, dill, salt and pepper until cheese is melted.
  • 4 Pour sauce over potatoes in saucepan. Spoon half of potato mixture into casserole. Top with half the salmon. Repeat layers.
  • 5 Stir together bread crumbs and melted butter; sprinkle over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown.
  • 1 Fill 4-quart saucepan two-thirds with water; heat to boiling over high heat. Cook sliced potatoes in water 6 to 9 minutes or until almost tender; drain and return to saucepan.
  • 2 Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  • 3 In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook and stir leeks in butter about 5 minutes or until softened. Stir in flour. Gradually stir in half-and-half. Heat to boiling. Remove from heat. Stir in cheese, dill, salt and pepper until cheese is melted.
  • 4 Pour sauce over potatoes in saucepan. Spoon half of potato mixture into casserole. Top with half the salmon. Repeat layers.
  • 5 Stir together bread crumbs and melted butter; sprinkle over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown.

EXPERT TIPS

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Expert Tips

Substitute 1 can (14 3/4 oz) red salmon, skinned and boned, for the smoked salmon.

Serve with steamed asparagus and a crisp chardonnay.

This is a new rendition of scalloped potatoes and ham, great to serve at a brunch.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
75mg
75%;
Sodium
720mg
720%;
Total Carbohydrate
47g
47%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
30%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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