After a comforting family meal? Give this hot smoked salmon and potato gratin a go. It’s creamy, cheesy and so simple to make. Tick!
Serves66
Cook time1 hr 15 mins1 hour 15 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
600ml thickened cream
¾ cup (180ml) full-cream milk
2 garlic cloves, crushed
2kg pkt Coles Australian Red Royale Potatoes, cut into 5mm-thick slices
185g pkt hot smoked salmon or drained canned red salmon, coarsely flaked
250g vintage cheddar, grated
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place the cream, milk and garlic in a medium bowl. Stir to combine. Season to taste.
Step 2
Arrange one-third of the potato, overlapping slightly, in a single layer in the base of a 5cm-deep, 33cm x 22cm rectangular baking dish. Season. Pour over one-third of the cream mixture. Sprinkle with one-third of the cheese and half the salmon. Repeat twice to form three layers, finishing with potato, cream mixture and cheese.
Step 3
Cover with foil and bake for 45 mins. Uncover and bake for a further 30 mins or until the potato is just tender and the gratin top is golden brown. Set aside to cool slightly before serving.
