Potato gratin with Shanagarry smoked salmon

Recipe by:

Is there anything more comforting than this creamy one-tray dinner?

Potato gratin with Shanagarry smoked salmon

SERVES

4

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Main

Method

  1. Preheat the oven to  200˚C.

  2. Peel the potatoes with a potato peeler and slice them into very thin rounds (3mm thick). Do not wash them but dab them dry with a cloth.

  3. Spread them out on the worktop and season with salt and freshly ground pepper, mixing it in with your hands.

  4. Pour milk into a saucepan, add the potatoes and bring to the boil. Cover, reduce the heat and simmer gently for 10 minutes.

  5. Add the cream, garlic and a generous grating of fresh nutmeg, continue to simmer for 20 minutes, stirring occasionally so that the potatoes do not stick to the saucepan.

  6. Just as soon as the potatoes are cooked put a layer into four ovenproof gratin dishes, sprinkle each with some parsley and chives, add 30-45g smoked salmon cut into 5mm strips, cover with another layer of potato.

  7. Bake for 8-10 minutes or until they are bubbly and golden on top. Sprinkle with chopped parsley and chives. Note: You could substitute the smoked salmon for some of Frank Hederman’s smoked mackerel. Can also be made in one large ovenproof dish instead of four small ones. 

Ingredients

  • 900g even-sized ‘old’ potatoes (Golden Wonders or Kerrs Pinks)

  • salt 

  • pepper

  • 275ml milk

  • 275ml double cream

  • small garlic clove, peeled and crushed

  • nutmeg

  • 110-170g Irish smoked salmon

  • 1 tbsp parsley, chopped

  • 1 tbsp chives, chopped

  • 4 small ovenproof gratin dishes: 11.5cm bottom and 15cm top

Method

  1. Preheat the oven to  200˚C.

  2. Peel the potatoes with a potato peeler and slice them into very thin rounds (3mm thick). Do not wash them but dab them dry with a cloth.

  3. Spread them out on the worktop and season with salt and freshly ground pepper, mixing it in with your hands.

  4. Pour milk into a saucepan, add the potatoes and bring to the boil. Cover, reduce the heat and simmer gently for 10 minutes.

  5. Add the cream, garlic and a generous grating of fresh nutmeg, continue to simmer for 20 minutes, stirring occasionally so that the potatoes do not stick to the saucepan.

  6. Just as soon as the potatoes are cooked put a layer into four ovenproof gratin dishes, sprinkle each with some parsley and chives, add 30-45g smoked salmon cut into 5mm strips, cover with another layer of potato.

  7. Bake for 8-10 minutes or until they are bubbly and golden on top. Sprinkle with chopped parsley and chives. Note: You could substitute the smoked salmon for some of Frank Hederman’s smoked mackerel. Can also be made in one large ovenproof dish instead of four small ones.