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Smoked Salmon-Potato Gratin

(2)

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 220

% Daily Value

Total Fat: 25g; 38%
Saturated Fat 14g 72% Trans Fat 1g
Cholesterol: 75mg; 26%
Sodium: 720mg; 30%
Total Carbohydrate: 47g; 16%
Dietary Fiber 4g 15% Sugars 6g
Protein: 19g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 10%; 10%
Calcium: 30%; 30%
Iron: 10%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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