4.7 from 82 votes
Salmon Potato Gratin
Salmon Potato Gratin layers thinly sliced russet potatoes with creamy milk and heavy cream infused with Parmesan cheese and tender salmon flakes. Seasoned with kosher salt, freshly ground black pepper, and optional thyme, this baked gratin develops a golden, rich crust while the interior becomes soft and flavorful. The recipe suggests soaking potatoes beforehand to keep their color and uses panko for a mild crunch topping if desired.
Prep Time
25 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 30 mins
Servings:
6
to
Calories:
453 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- ½ cup milk whole
- 1½ cups heavy cream whipping
- 3 russet potato 830 g, 1.8 lbs
- 1 cup Parmesan Cheese 3.4 oz, Parmigiano-Reggiano or Parmesan
- 1⅓ cups salmon flakes Make my homemade recipe or purchase it from a Japanese grocery store, homemade
- 2 Tbsp panko (skip for gluten-free)
For the Seasonings
- 1 tsp kosher salt Diamond Crystal brand
- ¼ tsp black pepper freshly ground
- ¼ tsp thyme or double the amount if you use fresh thyme; more for serving; optional, dried
Instructions
- Gather all the ingredients. You will need one 8- x 8-inch (20- x 20-cm) baking dish.
- Preheat the oven to 350°F (177ºC) and set an oven rack in the middle position. Combine ½ cup whole milk and 1½ cups heavy (whipping) cream. Grease an 8-inch (or 2-quart) baking dish with butter.
- Peel 3 russet potatoes and cut them into ⅛-inch (3-mm) uniform slices. Some people like to use a mandoline slicer and get very thin slices. I personally like them to be slightly thicker. Tip: If you are making ahead, soak the potatoes in water for 10 minutes to prevent them from changing colors.
- In a large mixing bowl, add the potatoes, 1 tsp Diamond Crystal kosher salt, ¼ tsp freshly ground black pepper, and ¼ tsp dried thyme.
- Toss everything until evenly coated. Arrange some of the potato slices in a single layer, overlapping slightly, on the bottom of the baking dish. This baking dish is shallower than other baking dishes I have. Therefore, I made 2 sets of layers and used half of the ingredients for each layer. You may be able to make 2–3 layers.
- Evenly distribute half of 1⅓ cups Homemade Salmon Flakes over the potatoes, then sprinkle half of the 1 cup Parmigiano-Reggiano or Parmesan cheese on top.
- Pour half of the cream mixture over top. Repeat with remaining potatoes and Salmon Flakes.
- Sprinkle the remaining cheese and cream.
- Sprinkle a generous amount of 2 Tbsp panko over the top.
- Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender and golden on top.
- Check the doneness by inserting a skewer. If you prefer a nice char on top, turn the broiler on High for 1 to 2 minutes. Keep an eye on the baking dish so the top won’t get burnt. Remove the baking sheet from the oven and set aside for 10 minutes before serving. Sprinkle with fresh thyme, if using, and then serve.
Cup of Yum
Doubling the Recipe
- For the potatoes to cook more evenly, I recommend making 2 baking dishes rather than 1 large baking dish.
Notes
- Soak sliced potatoes in water for 10 minutes to prevent browning before baking.
- Use an 8-inch (20 cm) baking dish for best layering results and even cooking.
- Butter the baking dish to prevent sticking and add richness to the gratin.
- Adjust thyme quantity depending on dried or fresh, and add more for garnish if desired.
- Panko breadcrumbs are optional and provide a crunchy topping; omit for gluten-free version.
Nutrition Information
Calories
453kcal
(23%)
Carbohydrates
31g
(10%)
Protein
17g
(34%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Cholesterol
112mg
(37%)
Sodium
566mg
(24%)
Potassium
799mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1064IU
(21%)
Vitamin C
8mg
(9%)
Calcium
275mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 to
Amount Per Serving
Calories 453
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 17g | 34% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 112mg | 37% |
| Sodium | 566mg | 24% |
| Potassium | 799mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 8mg | 9% |
| Calcium | 275mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.