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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Servings 8

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ingredients 12
Prep Time 35 min
Total Time 1 hr 15 min

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

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Directions

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.