Salmon Potato Gratin Recipe

This recipe is like a warm hug, combining creamy, cheesy potatoes with perfectly baked salmon for a comforting dish that feels both indulgent and nourishing. I love how the fresh dill and chives add a burst of flavor, making it feel fancy enough for a dinner party yet easy enough for a weeknight treat.

I adore fashioning snug recipes, and my Salmon Potato Gratin is second to none. Succulent salmon fillets, thinly sliced Yukon Gold potatoes, and an almost obscene amount of heavy cream (half a liter) form the base of the dish.

It is literally layered with cheese—Gruyère and Parmesan—which gives it an unctuous and slightly nutty flavor. Fresh dill and chives brighten the whole thing up with their herbaceous notes, while a (necessary) amount of minced onion and garlic season the behemoth base with their almost sweet allium flavor.

Ingredients

Salmon fillets:
Rich in protein and omega-3 fatty acids, fostering cardiovascular wellness.

Yukon Gold potatoes:
Supply the energy and digestion support that come from carbohydrates and fiber.

Heavy cream:
Contributes wealth and creaminess, furnishing fats and calories.

Gruyère cheese:
Provides a nutty taste while being a good source of calcium and protein.

Parmesan cheese:
Strong, full-bodied flavor, boosts taste, packed with calcium.

Fresh dill:
Herbaceous, fresh aroma, full of antioxidants.

Fresh chives:
Onions have a slight flavor; however, they are very nutritious and boast an impressive array of vitamins, notably A and C.

Ingredient Quantities

• 4 salmon fillets (about 6 ounces each)
• 1 1/2 pounds Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• Lemon wedges for serving

Instructions

1. Set your oven to 375°F (190°C) to heat while you prepare the baking dish. Take a 9×13-inch dish and coat it with some olive oil.

2. In a skillet, over medium heat, warm the olive oil. Add the onions and garlic, and sauté until soft, about 5 minutes.

3. Evenly arrange half of the sliced potatoes in the prepared baking dish and season them with salt and pepper.

4. On the potatoes, place a covering of sautéed onion and garlic, followed by half of the Gruyère and Parmesan cheeses.

5. Top with the rest of the potato slices, adding salt and pepper once more.

6. In a saucepan, combine the heavy cream and whole milk and warm them gently. Stir in the dill, chopped, and the chives.

7. Over the layered potatoes, pour the warm cream mixture, making sure to cover everything evenly.

8. Set the salmon fillets atop the potatoes, lathering each with melted unsalted butter, and seasoning with salt and pepper.

9. Sow the leftover Gruyère and Parmesan cheeses over the top of the salmon and potatoes.

10. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15-20 minutes, or until the top is golden and the potatoes are tender. Serve with lemon wedges.

Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Skillet
4. Saucepan
5. Foil
6. Cutting board
7. Knife
8. Slicer or mandoline (optional for potatoes)
9. Garlic press (optional)
10. Mixing spoon
11. Measuring cups
12. Tablespoon
13. Grater
14. Brush (for melted butter)

FAQ

• What is the best potato to use for this gratin?This recipe is especially well suited to Yukon Gold potatoes because they hold their shape beautifully and contribute a buttery texture.
• Can I use a different type of cheese?Indeed, it is possible to replace Gruyère with Swiss cheese. If you wish, you can replace Parmesan with Pecorino Romano.
• Is it necessary to cook the salmon before adding it to the gratin?The salmon does not cook in the oven with the potatoes; instead, it bathes in the creamy sauce and takes the opportunity to absorb some flavor while it cooks on the stovetop.
• Can I prepare the gratin in advance?It is certainly possible to put it together a day in advance, chill it, and then pop it in the oven when mealtime strikes. Just be sure to allow for additional cooking time to ensure that it is heated through before serving.
• What is the purpose of the lemon wedges?Wedges of lemon are served with the gratin, so that they may be squeezed over the top just before eating. This adds a fresh, acid note that cuts through the richness of the dish.
• How can I make the dish more flavorful?To enhance flavors with extra herbs such as thyme or tarragon, as well as using smoked Gruyère cheese for a unique twist, can add depth to the dish.
• Can I make this dish dairy-free?Replace the heavy cream and milk with coconut milk or almond milk, and use a cheese alternative that is free from dairy.

Substitutions and Variations

Potatoes Yukon Gold: Use Russets or red potatoes instead.
Substitute for heavy cream: Half-and-half or full-fat coconut milk.
Gruyère cheese: If you cannot get Gruyère, substitute Swiss cheese or mozzarella.
Parmesan cheese: Use Pecorino Romano or Asiago cheese as substitutes.
Dill, fresh: Use fresh tarragon or parsley as a substitute.

Pro Tips

1. Potato Preparation For the creamiest texture, rinse the sliced potatoes in cold water to remove excess starch before layering them in the baking dish. Pat them dry thoroughly with a kitchen towel to ensure they absorb the cream mixture effectively.

2. Cheese Enhancement Mix a bit of nutmeg with the Gruyère cheese for added depth of flavor. Nutmeg complements both cheese and cream dishes, enhancing the overall richness.

3. Perfect Salmon Bring the salmon to room temperature before cooking. This helps ensure even cooking and prevents the fish from being undercooked or overcooked in spots.

4. Herb Infusion To maximize the flavor of the dill and chives, gently crush them with the back of a spoon before adding them to the cream mixture. This releases their oils and enhances their flavor in the dish.

5. Lemon Enhancement Before serving, finely grate some lemon zest over the top of the baked dish along with the lemon wedges. The zest adds a fresh citrus aroma that enhances the salmon and balances the rich, creamy potatoes.