Pacific Northwest Potatoes

★★★★★ 1 Review
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By Lucy Selvaggio-Diaz
from Brentwood, NY

Adapted from a recipe in KCTS 9 (Seattle) Cooks Potatoes, by Robert Jacobsen of Issaquah.

serves 8
prep time 10 Min
cook time 1 Hr
method Roast


  • 10 md
    red potatoes
  • 2/3 c
  • 2/3 c
    sour cream
  • 1 lb
    tillamook sharp cheddar cheese, shredded
  • 1 tsp
    ground nutmeg
  • 2 tsp
    dry mustard
  • 1/2 tsp
  • 1/2 tsp
    fresh ground black pepper
  • 10 oz
    smoked pacific northwest salmon
  • 1 bunch
    green onions, chopped

How To Make

  • 1
    Prick the skins of the potatoes, but leave them on and microwave until just tender, about 8 to 10 minutes, depending on their size. Let cool, then slice.
  • 2
    In a saucepan, combine the milk, sour cream, and cheese. Season with mustard, salt, nutmeg, and pepper. Without letting the mixture boil, cook over medium heat to melt the cheese. It may still look lumpy, this is okay.
  • 3
    Preheat oven to 350 degrees F and grease a 9x13-inch casserole dish. Add the sliced potatoes and sprinkle with the salmon and green onions. Pour on the sauce and bake, uncovered, for one hour.