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Home Gratin Dauphinois met gerookte zalm en spinazie

Casserole Comfort food Salmon French Winter Family

A casserole that makes everyone happy: creamy potatoes, smoked salmon and spinach that melt together into something you'll want seconds of right away. For this, use a good baking dish that holds the heat well and also looks nice on the table. This dish is easy to prepare ahead and perfect for a weeknight or a relaxed weekend with guests.

x_ckl_recipe_markerGratin Dauphinois with smoked salmon and spinach A classic gratin dauphinois with smoked salmon and fresh spinach. Comfort food at its best, straight from the oven to the table. How to make Gratin Dauphinois with smoked salmon and spinach? Main course French 4 personen 20 min 60 min 5 min 85 min

Preheat the oven to 180°C (conventional heat).
Peel the potatoes and slice them into thin rounds about 2 mm thick. A mandoline is ideal for this, but a sharp knife will do as well.
Gently heat the heavy cream and the garlic in a saucepan. Season with salt, pepper and nutmeg. Let simmer gently for 5 minutes, then remove the garlic.
Butter the baking dish. Place a layer of potato slices on the bottom, followed by a layer of fresh spinach and pieces of smoked salmon. Repeat until all ingredients are used, finishing with a layer of potatoes on top.
Pour the warm cream sauce evenly over the potatoes. Scatter the grated Gruyère generously over the top.
Cover the baking dish with aluminum foil and place it in the oven for 40 minutes. Then remove the foil and bake for another 20 minutes until the top is golden brown and crispy.
Let the gratin rest for 5 minutes before you slice it. Garnish with some fresh dill and serve immediately.

Casserole Comfort food Salmon French Winter Family 1 kg waxy potatoes 150 g smoked salmon, cut into pieces 100 g fresh spinach 300 ml heavy cream 1 garlic clove, halved 100 g Gruyère, grated Butter, for greasing Salt and pepper to taste Pinch of nutmeg A few sprigs of fresh dill, for garnish Baking dish Saucepan Mandoline or sharp knife Cutting board Grater Aluminum foil Oven dishes & roasting trays baking-dishes-roasting-sleds Oven Gloves oven-gloves Lasagna dish lasagne-dish Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles Alva Braadslede Cosy & Trendy Small Baking Dish / Serving Dish Stoneware Fontestic Rust - 16 x 10 x 3.5 cm / 350 ml Cosy & Trendy Ovenschaal Emile Henry Oven dish - Argile - 22 x 14 cm / 700 ml Emile Henry ["Ovenschaal"] Potato gratin with cream and cheese foodies-aardappelgratin-met-room-en-kaas Creamy potato gratin with cheese and thyme foodies-romige-aardappelgratin-met-kaas-en-tijm Creamy chicken and bell pepper casserole foodies-romige-kip-paprika-ovenschotel-2 Pumpkin- & Sage Lasagne with Goat Cheese foodies-pompoen-salielasagne-met-geitenkaas

Recipe

Gratin Dauphinois with smoked salmon and spinach

A classic gratin dauphinois with smoked salmon and fresh spinach. Comfort food at its best, straight from the oven to the table.

Course	Main course
Kitchen	French
Servings	4 personen

Preparation time

Preparation time	20 min
Time in oven	60 min
Stiffen up min.	5 min
Total	85 min

Equipment

Baking dish
Saucepan
Mandoline or sharp knife
Cutting board
Grater
Aluminum foil

Ingredients

1 kg waxy potatoes
150 g smoked salmon, cut into pieces
100 g fresh spinach
300 ml heavy cream
1 garlic clove, halved
100 g Gruyère, grated
Butter, for greasing
Salt and pepper to taste
Pinch of nutmeg
A few sprigs of fresh dill, for garnish

How to make Gratin Dauphinois with smoked salmon and spinach?

Preheat the oven to 180°C (conventional heat).
Peel the potatoes and slice them into thin rounds about 2 mm thick. A mandoline is ideal for this, but a sharp knife will do as well.
Gently heat the heavy cream and the garlic in a saucepan. Season with salt, pepper and nutmeg. Let simmer gently for 5 minutes, then remove the garlic.
Butter the baking dish. Place a layer of potato slices on the bottom, followed by a layer of fresh spinach and pieces of smoked salmon. Repeat until all ingredients are used, finishing with a layer of potatoes on top.
Pour the warm cream sauce evenly over the potatoes. Scatter the grated Gruyère generously over the top.
Cover the baking dish with aluminum foil and place it in the oven for 40 minutes. Then remove the foil and bake for another 20 minutes until the top is golden brown and crispy.
Let the gratin rest for 5 minutes before you slice it. Garnish with some fresh dill and serve immediately.

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This is exactly the kind of dish where a good baking dish makes all the difference. Porcelain conducts heat evenly, so your potatoes cook through and the cheese crust browns beautifully. Simply set the dish on the table and let everyone help themselves. That's real shared enjoyment.

Want to vary it? Replace the smoked salmon with cooked ham or grilled zucchini for a vegetarian version. The creamy base stays the same; the possibilities are endless. Keep any leftovers covered in the fridge and reheat them the next day in the microwave or oven.

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