Easy Potato and Salmon Gratin. Transform a plain old potato gratin into a salmon extravaganza. Salmon works perfectly in this recipe and lends a wonderful flavour to the potatoes. Potato Gratin, or Potato Au Gratin, is one of the coziest casseroles of all time. Easy Potato and Salmon Gratin

You can have Easy Potato and Salmon Gratin using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Easy Potato and Salmon Gratin
  1. It’s 2 medium of Potatoes.
  2. Prepare 2 of Salmon filets.
  3. You need 1 tbsp of Butter.
  4. It’s 200 ml of Milk.
  5. It’s 1 of cube Chicken stock cube.
  6. You need 200 ml of Water.
  7. You need 2 of pieces Cream stew roux block.
  8. It’s 1 of as much (to taste) Bread.
  9. You need 1 of as much (to taste) Pizza cheese.
  10. You need 1 dash of if needed Salt and pepper.

Some potato gratin recipes call for soaking potatoes prior to assembling the gratin, but that's not necessary here. Instead, the recipe comes together in a straightforward manner, with the thin slices simmering in milk and cream until it thickens a bit. Serve the gratin with beef such as London broil or. Au gratin potatoes are one of the greatest casseroles of all time.

Easy Potato and Salmon Gratin instructions

  1. Cut the potatoes into 5 mm slices then into bite sized pieces. Saute in butter lightly and season with salt and pepper. Add the milk. Simmer the potatoes until they've absorbed almost all of the milk..

  2. Add water and the soup stock cube to the pan. When it comes to a boil, add the cream stew roux and salmon and mix quickly. Make a sauce that's thicker than the usual cream stew..

  3. Line the bottom of a small casserole or gratin dish with bread. If you toast it beforehand, it will be light and spongy; if you don't toast it, it will be soft and doughy. Choose whichever you prefer..

  4. Put the cooked ingredients from Step 2 in the casserole or gratin dish..

  5. Top with melting cheese and bake in an oven for 5-10 minutes. Done..

  6. If you use salted salmon, it will be too salty. If using salted salmon, use less roux and more milk to adjust the taste..

  7. If you use stew roux, you can omit the soup cube. If you don't use it, saute butter and flour together to make a roux and then make bechamel sauce, or just thicken the sauce with katakuriko dissolved in water..

Move out the way, mashed potatoes. Of all the ways to make potatoes, au gratin may be our favorite. Maybe it's the gruyere, or the Parm, or the fact that they just turn out so gooey and cheesy, but they really are the ultimate fancy-ish comfort food. Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!