Potatoes Au Gratin with Smoked Salmon

As a starter or main course with fish these potatoes are a perfect combination for a light dinner, casual and different. Try it tonight.

Ingredients

Stew

• 2 ½ lb roasted potatoes (6 medium), peeled and thinly sliced ​​(about 8 cups)
• 2 tablespoons butter
• 1 cup pore (leek) finely sliced
• 2 tablespoons Gold Medal ® all-purpose flour
• 3 cups half and half
• 1 cup shredded Gruyere or Swiss cheese
• 2 tablespoons chopped fresh leaves of dill
• ½ teaspoon salt
• ¼ teaspoon pepper
• 12 ounces smoked salmon (not in brine), sliced ​​or cut into ½-inch pieces

Cover

• 1 cup unseasoned bread crumbs 
• 3 tablespoons butter or margarine, melted

Preparation

1. Fill with water to 2/3 a pot of 4 quarts, bring to boil over high heat. Cook potatoes in water slices from 6 to 9 minutes or until almost soft, drain and put them back to the pan.

2. Preheat oven to 350 ° F. Apply cooking spray a baking pan, 3 qt.

3. In a 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook the pore in the butter for about 5 minutes or until tender. Add flour and stir. Gradually incorporates half and half milk, mixing well until it boils. Remove from heat. Includes cheese, dill, salt and pepper until cheese melts.

4. Pour sauce over potatoes in the pan. Spend half the potato mixture to the baking pan. Top with half the salmon, and repeat the operation by two layers.

5. Toss bread crumbs with melted butter, spread over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown.


Servings: 8

Preparation time:  35 min

Cooking time:  40 min

Ready in:  1 hr 15 min

Country:  International

Season / Occasion: All year

Main ingredient:  Fish and Seafood