Potato Salmon Gratin

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4 4
A Sunday dinner for the whole family - with the potential to become your new favourite casserole! Who can resist salmon, spinach, potatoes and a creamy herb béchamel?
COOK TIME
90 mins
TOTAL TIME
150 mins

Ingredients

Servings: 6
  • 1 kg Frozen spinach
  • 75 g Butter
  • 2 TABLESPOONS Butter
  • 75 g Flour
  • 1 litre Milk
  • 7-10 Tbsp Sea salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 200 g Herbal cream fraîche
  • 800 g Salmon fillet (without skin)
  • 500 g Potatoes
  • 2 Garlic cloves
  • 5 Stem/s Thyme
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Defrost the spinach in a sieve. For the herb béchamel, meanwhile melt 75 g butter in a large pot. Stir in the flour and sweat. Gradually stir in the milk. Simmer for about 2 minutes while stirring. Season with salt, pepper and nutmeg. Stir in crème fraîche.

  2. 2

    Squeeze out the thawed spinach and place in an ovenproof dish (approx. 30 cm Ø). Rinse salmon, dab dry and cut into approx. 3 cm wide slices. Place them side by side on the spinach. Pour over the béchamel.

  3. 3

    Wash the potatoes thoroughly and slice them into 2 mm thin slices. Place them in scales on the salmon. Season with salt.

  4. 4

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). For the Mediterranean butter, peel garlic and chop finely. Wash the thyme and dab dry. Heat 2 tablespoons of butter in a small pot. Fry the garlic and thyme lightly for about 2 minutes. Brush the potato slices with the flavoured butter.

  5. 5

    Bake the casserole in a hot oven for about 45 minutes until golden brown, covering with aluminium foil after 25 minutes if necessary.

Nutrition Facts

KCAL
485 kcal
CARBS
25 g
FATS
36 g
PROTEINS
17 g