Hot smoked salmon and potato gratin
Indulge in the ultimate comfort food with this Hot Smoked Salmon and Potato Gratin recipe. Layered with creamy heavy whipping cream, milk, tender potatoes, and topped with irresistible cheddar cheese, this dish offers a perfect blend of rich flavors and smoky salmon in every bite. Perfect for a cozy dinner or a special occasion, this gratin elevates classic ingredients to gourmet levels.
- 15 May 2025
- Cook time 75 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
Hot smoked salmon and potato gratin is a delectable and rich dish that's perfect for any occasion. This comforting gratin combines layers of creamy potatoes, smoky salmon, and melty cheddar cheese for a meal that is sure to impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
Grease a large baking dish (approximately 9x13 inches) with butter.
In a medium-sized bowl, combine the heavy whipping cream, milk, and minced garlic. Season the mixture with a bit of salt and pepper to taste, and stir to combine.
- Spread a layer of the thinly sliced potatoes on the bottom of the prepared baking dish.
- Sprinkle a portion of the flaked hot smoked salmon evenly over the potato layer.
- Drizzle a portion of the cream mixture over the top.
- Repeat these layers until all the potatoes and salmon are used, ending with a final layer of potatoes.
- Pour any remaining cream mixture evenly over the top layer of potatoes.
Sprinkle the grated cheddar cheese evenly over the top of the assembled gratin.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove the gratin from the oven and let it cool for about 10 minutes before serving. This resting time allows the flavors to meld and makes it easier to slice.
Serve the hot smoked salmon and potato gratin warm. It pairs beautifully with a simple green salad or steamed vegetables. Enjoy!
Tips:
- Use a mandoline slicer to get evenly thin potato slices for a more uniform cook.
- Ensure you whisk the heavy cream and milk together well to distribute the flavors evenly.
- Let the gratin rest for a few minutes after baking to allow the sauce to set before serving.
- For a crispy top layer, consider adding breadcrumbs with the cheddar cheese during the last 10 minutes of baking.
Hot smoked salmon and potato gratin is a comforting dish that marries rich flavors with creamy textures, making it a crowd-pleasing favorite. Following the tips provided, you’ll achieve a beautifully golden and flavorful gratin that’s perfect for any gathering or special meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 430kcal | 22% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 7g | 18% |
| Sugar 4.66g | 5% |
| Fat | |
| Fat 12g | 15% |
| Saturated 7g | 22% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 90mg | 16% |
| Vitamin B1 0.33mg | 27% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 1.27mg | 75% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 1.95ug | 81% |
| Vitamin C 63mg | 73% |
| Vitamin E 0.43mg | 3% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.40mg | 45% |
| Iron, Fe 2.90mg | 26% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 1630mg | 48% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 170mg | 12% |
| Zinc, Zn 1.93mg | 18% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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