Potato and Salmon Gratin

Potato and Salmon Gratin

Ingredients (serves 4):

600g potatoes (firm-fleshed)

400g fresh salmon fillet (or smoked salmon for a more intense version)

1 onion, chopped

1 garlic clove, chopped

30cl crème fraîche or single cream

100g grated Gruyère or a cheese blend

1 tbsp butter

Salt, pepper, nutmeg

A few sprigs of chives or dill (optional)

Preparation:

1. Prepare the ingredients:

Peel the potatoes and slice them into thin rounds (using a mandolin if possible).

Cut the salmon into chunks or strips.

Sauté the onion and garlic in a little butter until softened.

2. Pre-cook the potatoes:

In a saucepan, bring the cream to a boil with a little salt, pepper, and a pinch of nutmeg.

Add the potato slices and cook for 10 minutes over low heat to soften.

3. Assemble the gratin:

Preheat your oven to 180°C (gas mark 6).

Butter a gratin dish.

Arrange a layer of potatoes, a little melted onion, pieces of salmon, and so on, finishing with a layer of potatoes.

Pour the remaining cream over everything.

Sprinkle with grated cheese.

4. Bake:

Bake for 30 to 40 minutes, until the top is golden brown and golden brown.

Put a knife in the potatoes to check their tenderness.

Tip:

Add chopped dill or chives just before serving for a fresh touch. You can also stir in some pre-cooked spinach or leek between the layers for more vegetables