Smoked Salmon & Potato Gratin
80g butter, plus extra to brush
2 garlic cloves, crushed
1 onion, finely chopped
1/4 t ground nutmeg
1 C cream
250g sour cream
1 bunch chives, finely chopped, plus extra chopped to serve
1 t fresh thyme leaves
1kg small desiree potatoes, peeled and thinly sliced
200g cold smoked salmon, sliced and torn
100g cheese, grated
- Preheat oven to 200°C.
- Heat butter in a medium saucepan over medium heat. Add garlic, onion and nutmeg. Cook, stirring, for 4-5 minutes until onion has softened. Add cream and sour cream and stir to combine. Bring to a simmer and stir in chives and thyme. Season to taste and set aside.
- Brush a 25cm 1.5L (6-cup) round baking dish with butter. Arrange potatoes snugly in the dish and wedge the cold smoked salmon between potato slices. Pour over cream mixture and season well.
- Place gratin on a baking tray and cover with baking paper then foil. Bake for 1 hour 15 minutes or until potatoes are tender. Remove foil and baking paper, and scatter with cheese. Bake for a further 25-30 minutes until golden and bubbling. Set aside to rest for 10 minutes before serving.
Recipe adapted from delicious.com.au.
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