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Fish, Classics and bistro fare

Salmon and potato gratin

Salmon and potato gratin is a complete dish for 4 people, ready in 1 hour 20 minutes, rated easy, for about €3.80 per person. Its success relies on thin, unrinsed potato slices that thicken the dill cream as they bake. The salmon stays tender under a layer of golden melted gruyère.

A gratin of potatoes and salmon, bathed in dill cream, this is the dish that brings the whole family to the table.

Salmon and potato gratin
Total time
1 h 20
Difficulty
Easy
Cost per person
€3.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This gratin combines melting potatoes with chunks of salmon that stay tender, all coated in a cream flavored with dill. Nutmeg adds just the right warmth, and the gruyère forms a golden crust that gives a little crunch with each bite. It's a generous dish, the kind that fills the whole house with a good smell while it bakes.

It's the perfect dish for a fall or winter Sunday evening, when you want to put one single dish on the table and let everyone serve themselves. Kids generally love the soft texture and the mild taste of salmon soaked in cream. You can also make it for guests, since it needs little attention once it's in the oven.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1 kg
  • Dill 6 sprigs
  • Garlic 1 cloves

Fish counter

  • Salmon fillet 500 g

Dairy

  • Heavy cream 30 cl
  • Milk 20 cl
  • Butter 20 g
  • Grated gruyère 80 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Preheat the oven to 180°C. Rub a baking dish with garlic, then butter it.

    Choose a shallow dish, the gratin browns better.

  2. Peel the potatoes and cut them into thin, even slices, without rinsing them.

    Don't wash them, their starch thickens the cream.

  3. Cut the salmon into cubes and mix it with the cream, milk, dill, nutmeg, salt and pepper.

    Taste the cream to adjust the seasoning before pouring it in.

  4. Layer the potato slices and the creamy salmon in the dish, alternating, and finish with the gruyère.

    Press each layer down lightly so the liquid spreads evenly.

  5. Bake for a long stretch, until the top is golden and the potatoes are tender. 1 h

    Cover with foil if the top browns too quickly.

Our tips to get it right

  • Cut the potato slices as thin as possible and keep them an even size, so they all cook at the same rate.
  • Use fresh or fully thawed salmon, the water it releases should stay limited so the cream doesn't turn too runny.
  • Let the gratin rest 5 minutes out of the oven, the layers hold together better when you serve it.

The variations

  • Swap the salmon for trout or cod fillets for a different flavor while keeping the same melting texture.
  • For a vegetarian version, replace the salmon with sliced leeks softened in butter before mixing them into the cream.
  • For a faster version, slice the potatoes even thinner and parboil them for 5 minutes before layering the gratin.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Steamed green beans
  • A glass of dry white wine

Storage

The gratin keeps for 2 to 3 days in the refrigerator in a closed container. It freezes well once cooled, in individual portions. Reheat it in the oven rather than the microwave so the top gets crisp again.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble the gratin the day before and keep it covered in the refrigerator. Take it out a bit before baking so it isn't too cold going in, and add a few extra minutes of cooking time.

Do you need to cook the potatoes before baking them?

No, the raw slices cook directly in the cream during the 60 minutes in the oven. Cut them thin and even so they turn tender all the way through.

Can you replace heavy cream with a lighter cream?

Yes, the gratin will be a little less rich but the texture still works well. Keep the milk in the same amount so the mixture doesn't get too thick.

Does this gratin freeze well?

Yes, once fully cooled, you can freeze it in portions for about 2 months. Thaw it in the refrigerator overnight, then reheat it in the oven.

How long does it take to make a salmon and potato gratin?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a salmon and potato gratin?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon and potato gratin cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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