Smoked Salmon-Potato Gratin

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

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

Directions

  1. 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. 2 Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  3. 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. 4 Pour sauce over potatoes in saucepan. Spoon half of potato mixture into casserole. Top with half the salmon. Repeat layers.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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