Pretty pieces of smoked salmon peek out from tender slices of potatoes in a rich, cheesy casserole.
SAVE ON THIS RECIPE!
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.
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