Can I make this vegetarian?

Absolutely! For a vegetarian version, simply omit the smoked salmon and add some extra vegetables like spinach or mushrooms. Works a treat!

Can this be made ahead of time?

You sure can. Prepare the gratin as directed, but don't bake it. Cover it tightly and store in the fridge for up to 24 hours. Add about 10 minutes to the baking time when you're ready to cook it.

Can I freeze the gratin?

I wouldn't recommend freezing the entire gratin after baking, as the sauce may separate. However, you can freeze individual portions. Make sure they're completely cool before wrapping them well and freezing for up to 2 months. Thaw overnight in the fridge before reheating.

Can I substitute the Gruyère cheese?

Gruyère adds a nutty, savory flavor that's just incredible in this dish. If you can't find it, you could use Swiss or a good quality provolone as a substitute. But trust me, Gruyère is worth the hunt!

What kind of potatoes are best for this gratin?

Russet potatoes are great because they're starchy and hold their shape well when cooked. Yukon Golds would also work nicely. Avoid waxy potatoes like red potatoes, as they may not get as creamy.

I still remember the first time I tasted a gratin – it was at a small bistro during a family trip. The creamy layers of potatoes, cheese, and a hint of something special made it unforgettable. Since then, I've been experimenting with different variations, and this Smoked Salmon Gratin with Potatoes and Leeks is one of my absolute favorites. It's hearty, comforting, and has a touch of elegance that makes it perfect for any occasion. Plus, its so easy to make. I mean really easy.

The combination of earthy potatoes, sweet leeks, and smoky salmon is a match made in heaven. The creamy Gruyère sauce ties it all together, creating a dish that's both decadent and satisfying. Whether you're serving it as a main course or a side dish, this gratin is sure to impress. Imagine serving this on a cold winter evening, or even better, bring it to a potluck party and become the envy of everyone else. Everyone will be asking for this recipie.

Smoked Salmon Gratin with Potatoes and Leeks

Name: Smoked Salmon Gratin with Potatoes and Leeks
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Smoking
Ingredients: 2 lbs Potatoes; 2 medium Leeks; 8 oz Smoked Salmon; 1 1/2 cups Heavy Cream; 1/2 cup Milk; 1 cup, grated Gruyère Cheese; 2 tablespoons Butter; 2 cloves, minced Garlic; Pinch Nutmeg; To taste Salt; To taste Pepper

This Smoked Salmon Gratin with Potatoes and Leeks is a creamy, comforting dish that combines the richness of smoked salmon with the heartiness of potatoes and the delicate flavor of leeks, all baked in a luscious Gruyère cheese sauce. Perfect for a cozy dinner or an elegant brunch!

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 20 minutes

Cook Time: 50 minutes

Total Time: 70 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This prevents sticking and makes cleanup a breeze.
Peel the potatoes and slice them thinly, about 1/8 inch thick. A mandoline slicer can make this process quicker and ensure even slices. If you don't have one, just take your time and aim for uniformity.
Wash and thinly slice the leeks, using only the white and light green parts. Leeks can hide dirt, so rinse them thoroughly under cold water after slicing.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes. Stir occasionally to prevent browning. Nobody likes burnt leeks!
Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Keep stirring!
Pour in the heavy cream and milk. Bring to a simmer, then reduce the heat to low. Season with salt, pepper, and a pinch of nutmeg. Simmer gently for 5 minutes, stirring occasionally. The nutmeg adds a warm, comforting note.
Remove the skillet from the heat and stir in half of the grated Gruyère cheese. Make sure the cheese is fully melted and incorporated into the sauce.
Arrange a layer of potato slices in the bottom of the prepared baking dish, slightly overlapping. Pour about one-third of the cream sauce over the potatoes, ensuring they are evenly coated.
Scatter half of the smoked salmon pieces over the potatoes. Break the salmon into bite-sized pieces as you go.
Repeat layers of potatoes, cream sauce, and smoked salmon, ending with a layer of potatoes topped with the remaining cream sauce. Make sure to save enough sauce for the final layer!
Sprinkle the remaining Gruyère cheese evenly over the top of the gratin. This will create a beautiful golden-brown crust.
Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the center should meet little resistance.
Let the gratin rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice. Serve warm and enjoy!

📝 Notes

For an extra layer of flavor, try adding a tablespoon of Dijon mustard to the cream sauce.
Garnish with fresh dill or parsley before serving for a pop of color and freshness.