Smoked Salmon Dauphinoise
This sumptuous, satisfying dish is just fancy enough for company and is delightful alongside roast meat or poultry.
- 1 1/2 pounds Yukon gold potatoes, very thinly sliced
- 8 ounces smoked salmon, flaked into pieces
- 2 tablespoons minced fresh dill or tarragon
- 2 tablespoons minced shallots
- 1 cup heavy cream
- 1 cup milk
- Salt and black pepper
- Heat the oven to 350°F. Butter or oil a 3-quart casserole dish.
- Place a third of the potatoes in the bottom of the casserole dish and sprinkle half each of the salmon, herbs and shallots over the potatoes. Season with salt and pepper, and place another third of the potatoes in the casserole dish. Top with the remaining salmon, herbs and shallots. Season with salt and pepper, and top with the remaining potatoes and another sprinkle of salt and pepper. Mix together the cream and milk, and pour over the potato mixture. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake another 15 to 25 minutes until the potatoes are tender and thoroughly cooked. Let sit for 15 minutes before serving
Served with a side of steamed asparagus or colorful green beans, this satisfying dish is just fancy enough for company. It’s also a sumptuous accompaniment for a main course of roast meat or poultry.
370 calories, 15 g. fat, 60 mg. cholesterol, 480 mg. sodium, 40 g. carbohydrate, 4 g. fiber, 17 g. protein