Smoked Salmon-Potato Gratin

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

By Pillsbury Kitchens

February 9, 2010

Casserole

2 1/2

lb golden potatoes, peeled and thinly sliced (6 medium), about 8 cups

tablespoons butter

cup thinly sliced leeks

tablespoons all-purpose flour

cups half-and-half

cup shredded Gruyère or Swiss cheese

tablespoons chopped fresh dill weed

1/2

teaspoon salt

1/4

teaspoon pepper

oz smoked salmon (not lox), cut or flaked into 1/2-inch pieces

cup Progresso™ plain bread crumbs

tablespoons butter or margarine, melted

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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.

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.