Easy Potato and Salmon Gratin
Easy Potato and Salmon Gratin

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, easy potato and salmon gratin. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Easy Potato and Salmon Gratin is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Easy Potato and Salmon Gratin is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have easy potato and salmon gratin using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Easy Potato and Salmon Gratin:
  1. Make ready 2 medium Potatoes
  2. Make ready 2 Salmon filets
  3. Take 1 tbsp Butter
  4. Make ready 200 ml Milk
  5. Prepare 1 cube Chicken stock cube
  6. Get 200 ml Water
  7. Get 2 pieces Cream stew roux block
  8. Prepare 1 as much (to taste) Bread
  9. Make ready 1 as much (to taste) Pizza cheese
  10. Take 1 dash if needed Salt and pepper

Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French. Potato gratin is one of those dishes that is so simple to make, but the results are fantastic.

Instructions to make Easy Potato and Salmon Gratin:
  1. Cut the potatoes into 5 mm slices then into bite sized pieces. Saute in butter lightly and season with salt and pepper. Add the milk. Simmer the potatoes until they've absorbed almost all of the milk.
  2. Add water and the soup stock cube to the pan. When it comes to a boil, add the cream stew roux and salmon and mix quickly. Make a sauce that's thicker than the usual cream stew.
  3. Line the bottom of a small casserole or gratin dish with bread. If you toast it beforehand, it will be light and spongy; if you don't toast it, it will be soft and doughy. Choose whichever you prefer.
  4. Put the cooked ingredients from Step 2 in the casserole or gratin dish.
  5. Top with melting cheese and bake in an oven for 5-10 minutes. Done.
  6. If you use salted salmon, it will be too salty. If using salted salmon, use less roux and more milk to adjust the taste.
  7. If you use stew roux, you can omit the soup cube. If you don't use it, saute butter and flour together to make a roux and then make bechamel sauce, or just thicken the sauce with katakuriko dissolved in water.

A perfect gratin is thick, rich, and creamy with soft but intact potatoes and a decadent cheesy flavor. This recipe is loosely based on Orlando Murrin's recipe in "A Table in the Tarn: Living, Eating, and Cooking in. Divide the salmon and potato mixture among plates. Au gratin potatoes are one of the greatest casseroles of all time. Tender, fluffy potatoes are bathed in a rich and creamy cheese sauce, then baked in a If you thought au gratin potatoes required some special technique or hours over the stove, let me walk you through the easy step-by-step process for.

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