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Smoked Salmon-Potato Gratin

Name: Smoked Salmon-Potato Gratin
Prep time: 35 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 1/2 lb golden potatoes, peeled and thinly sliced (6 medium), about 8 cups; 2 tablespoons butter; 1 cup thinly sliced leeks; 2 tablespoons Gold Medal™ all-purpose flour; 3 cups half-and-half; 1 cup shredded Gruyère or Swiss cheese; 2 tablespoons chopped fresh dill weed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 12 oz smoked salmon (not lox), cut or flaked into 1/2-inch pieces; 1 cup Progresso™ plain bread crumbs; 3 tablespoons butter or margarine, melted

Prep 35 min
Total 1 hr 15 min
Ingredients 12
Servings 8

Ingredients

Casserole

2 1/2 lb golden potatoes, peeled and thinly sliced (6 medium), about 8 cups
2 tablespoons butter
1 cup thinly sliced leeks
2 tablespoons Gold Medal™ all-purpose flour
3 cups half-and-half
1 cup shredded Gruyère or Swiss cheese
2 tablespoons chopped fresh dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
12 oz smoked salmon (not lox), cut or flaked into 1/2-inch pieces

Topping

1 cup Progresso™ plain bread crumbs
3 tablespoons butter or margarine, melted

Directions

1

Fill 4-quart saucepan two-thirds with water; heat to boiling over high heat. Cook sliced potatoes in water 6 to 9 minutes or until almost tender; drain and return to saucepan.
2

Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
3

In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook and stir leeks in butter about 5 minutes or until softened. Stir in flour. Gradually stir in half-and-half. Heat to boiling. Remove from heat. Stir in cheese, dill, salt and pepper until cheese is melted.
4

Pour sauce over potatoes in saucepan. Spoon half of potato mixture into casserole. Top with half the salmon. Repeat layers.
5

Stir together bread crumbs and melted butter; sprinkle over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown.

Substitute 1 can (14 3/4 oz) red salmon, skinned and boned, for the smoked salmon.
Serve with steamed asparagus and a crisp chardonnay.
This is a new rendition of scalloped potatoes and ham, great to serve at a brunch.