Creamy, Dreamy Salmon Potato Gratin Recipe Is A Flavor-Packed Dinner Winner

Name: Creamy, Dreamy Salmon Potato Gratin Recipe Is A Flavor-Packed Dinner Winner
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 serving
Ingredients: 1 1/2 cups half-and-half; 2 Tbs. all-purpose flour; 3/4 tsp. salt; 1/4 tsp. + 1/8 tsp. pepper; 1 1/2 lbs. all-purpose potatoes, peeled, cut in 1/8"-thick slices; 1 onion, thinly sliced; 1 1/2 tsp. fennel seeds, crushed; 1 cup cherry tomatoes, halved; 4 salmon fillets, 1 1/4 lbs.; 2 Tbs. chopped fresh parsley; 1 clove garlic, minced; 1 tsp. grated lemon zest

Fresh lemon gives it a zingy pop

By Charles Grayauskie

Reviewed by Julie Miltenberger

Comments

Potato gratin is one of my all-time favorite comfort food sides. So, when our test kitchen pros came up with this Salmon Potato Gratin recipe, I couldn’t wait to dig in. It combines the cozy side dish I crave with flaky fish fillets. How fun is that! Plus, this creamy casserole is a complete meal. Best of all, it’s easy for a weeknight but special enough for company.

The sauce is made with half-and-half for extra richness. We toss in onions, cherry tomatoes and fennel seeds along with the potatoes. The tomatoes burst during cooking and add a tangy-sweet pop while the fennel imparts a surprising savory note. Once cooked, place the salmon on top and bake until just cooked through. Finish with a sprinkling of fresh lemon, garlic and parsley and it’s ready to eat. Cook along with our video then let us know what you think.

Yields

4 serving

Total Time

1 hr

Prep Time

25 min

Cook Time

35 min

Ingredients

1 1/2 cups half-and-half
2 Tbs. all-purpose flour
3/4 tsp. salt
1/4 tsp. + 1/8 tsp. pepper
1 1/2 lbs. all-purpose potatoes, peeled, cut in 1/8"-thick slices
1 onion, thinly sliced
1 1/2 tsp. fennel seeds, crushed
1 cup cherry tomatoes, halved
4 salmon fillets, 1 1/4 lbs.
2 Tbs. chopped fresh parsley
1 clove garlic, minced
1 tsp. grated lemon zest

Instructions

Preheat oven to 400°F. Coat 11"x7" baking dish with cooking spray. In large bowl, whisk together half-and-half, flour, 1/2 tsp. salt and 1/4 tsp. pepper. Stir in potatoes, onion and 1 tsp. fennel seeds; transfer to baking dish. Top with cherry tomatoes; cover with foil. Bake 20-25 minutes or until tender.

Sprinkle salmon with remaining salt, pepper and fennel seeds. Uncover potatoes. Place salmon on top. Bake uncovered 7-8 minutes or until salmon is cooked through. Combine parsley, garlic and lemon zest; sprinkle over top.

Nutrition

Calories: 480 cal
Fat: 18 gram
Saturated Fat: 8 gram
Protein: 37 gram
Carbohydrate: 41 gram
Fiber: 3 gram
Cholesterol: 95 mg
Sugar: 8 gram
Sodium: 568 mg

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