Creamy salmon-potato gratin

 

 

 

 

 

 

 

 

 Ingredients:

600 g fresh salmon (skinless)
600 g potatoes (about 4 medium)
1 medium onion (around 80 g)
200 ml of liquid cream (full or low-fat)
100 ml of milk (optional for extra lightness)
100 g grated cheese (Emmental, Comté or mozzarella)
1 teaspoon of Provence herbs (or thyme, parsley)
Salt, pepper

preparation:

Start by peeling the potatoes. Cut them into thin slices and pre-cook them for 10 minutes in boiling salted water. Drain them and reserve.
Cut the salmon into large cubes or slices. Salt and pepper lightly.
Peel the onion and slice it finely.
In a bowl, mix the liquid cream, the milk if you wish, the Provence herbs, salt and pepper.
In a gratin dish, place a layer of potatoes, sprinkle with onion, then add pieces of salmon. Repeat the operation until the ingredients are used up.
Pour the cream-milk mixture over everything, then cover with grated cheese.
Bake at 180°C (thermostat 6) for 25 to 30 minutes, until the top is golden and the salmon is well cooked.

Practical advice:
Check the potatoes for cooking by pricking them with the tip of a knife: they should be tender.
Adjust the quantity of cream or milk according to the desired consistency (more or less creamy).

Conservation:
Store your salmon-potato gratin in the refrigerator, in an airtight container, for 1 to 2 days.
Reheat it in the oven at 150°C for 10 to 15 minutes to preserve its softness.