Au Gratin Potatos with Salmon

Kathy Williams


I created this recipe. I had bought very thin salmon filets which would only make a meal for two and I needed a meal for 4. Next time I will add crumbled bacon to the bread crumbs. Very tasty dish.

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10 Min


40 Min




2 medium
russet potatoes, sliced very thin
2 clove
garlic, minced
2 Tbsp
shallot, minced
1 1/2 Tbsp
butter, plus 1 tablespoon
1 1/2 Tbsp
zest and juice of one medium lemon or two.
1 tsp
thyme, dried
1 1/2 tsp
dill, dried
salt and pepper
1 c
heavy cream
1/2 c
1/2 c
mozzarella cheese, shredded
thin salmon filates
smoked paprika
1 1/2 c
bread crumbs
1 1/2 c
cheddar cheese, shredded

Directions Step-By-Step

Preheat oven to 350 F.
In a heavy sauce pan, melt butter, cook garlic and shallot seasoned with salt and pepper, for a minute or two.
Add heavy cream, stirring constantly, add the milk. Stir in dill, thyme, lemon zest, and lemon juice. Stir until thickened. Stir in 1 tablespoon butter and mozzella cheese until melted. Taste to add more lemon, dill, salt and pepper.
Ladle some of the sauce on the bottom of an greased 9x13 glass baking dish. Arrange the salmon filets on top of the sauce. Sprinkle salmon with smoked paprika, salt and pepper. Arrange the sliced potatoes evently on top of salmon. Pour the remaining sauce on top of the potatoes. Top with chedddar cheese and lastly bread crumbs. Add a few pats of butter on top.
Cover with foil and bake for 40 minutes or until potatoes are tender. 5 minutes remaining remove foil and cook uncovered until top is brown.
Remove and let sit for 5 minutes for sauce to thicken.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Hashtags: #salmon, #cheese, #Potatoes