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Potato and salmon gratin

updated

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Ingredients for 4 servings:

  • 900 g potatoes
  • 200 g smoked salmon, sliced
  • 200 g cream
  • 200 g crème fraîche
  • 250 g Gouda, grated
  • salt and pepper
  • some dill tips, dried
  • some margarine for greasing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

potato casserole

Wash, peel, and thinly slice the potatoes. Grease the baking dish with margarine. Place 1/3 of the potato slices in the dish. Cut 100g of salmon into thin strips and place on top of the potatoes. Add another layer of potatoes, then the remaining salmon and sprinkle with dill sprigs. Sprinkle half of the grated cheese over the potatoes. Place the final layer of potatoes on top. Whisk the cream, crème fraîche, and the remaining grated cheese with pepper and salt and pour over the ingredients. Bake the potato and salmon casserole at 160°C (convection oven) for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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