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Smoked Salmon-Potato Gratin

Name: Smoked Salmon-Potato Gratin
Prep time: 35 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 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; 1 cup Progresso™ plain bread crumbs; 3 tablespoons butter or margarine, melted

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Prep 35 min
Total 1 hr 15 min
Ingredients 12
Servings 8

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

By Pillsbury Kitchens

Updated Feb 9, 2010

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.

Tips from the Pillsbury Kitchens

tip 1
Substitute 1 can (14 3/4 oz) red salmon, skinned and boned, for the smoked salmon.
tip 2
Serve with steamed asparagus and a crisp chardonnay.
tip 3
This is a new rendition of scalloped potatoes and ham, great to serve at a brunch.

Nutrition Information

490 Calories, 25g Total Fat, 19g Protein, 47g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 490

Calories from Fat: 220

Total Fat: 25g; 38%

Saturated Fat: 14g; 72%

Trans Fat: 1g

Cholesterol: 75mg; 26%

Sodium: 720mg; 30%

Potassium: 720mg; 20%

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.