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Gallery Salmon, Leek, and Red-Potato Gratin with Horseradish-Dill Crumbs Recipe Summary Servings: 10

Ingredients Ingredient Checklist 4 tablespoons unsalted butter, plus more for baking dish 1 cup small pieces torn rye bread (about 1 slice) 1/4 cup chopped fresh dill 1/4 cup freshly grated horseradish or 3 tablespoons prepared horseradish Coarse salt and freshly ground pepper 2 medium leeks, white and pale-green parts only, halved lengthwise, cut into half-moons, and rinsed well 1 1/2 pounds medium red potatoes, thinly sliced 8 ounces sliced smoked salmon 1/4 cup homemade or low-sodium storebought chicken stock Creme fraiche, for garnish (optional)

Gallery Salmon, Leek, and Red-Potato Gratin with Horseradish-Dill Crumbs

Recipe Summary Servings: 10

Salmon, Leek, and Red-Potato Gratin with Horseradish-Dill Crumbs

Salmon, Leek, and Red-Potato Gratin with Horseradish-Dill Crumbs

Salmon, Leek, and Red-Potato Gratin with Horseradish-Dill Crumbs

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 4 tablespoons unsalted butter, plus more for baking dish 1 cup small pieces torn rye bread (about 1 slice) 1/4 cup chopped fresh dill 1/4 cup freshly grated horseradish or 3 tablespoons prepared horseradish Coarse salt and freshly ground pepper 2 medium leeks, white and pale-green parts only, halved lengthwise, cut into half-moons, and rinsed well 1 1/2 pounds medium red potatoes, thinly sliced 8 ounces sliced smoked salmon 1/4 cup homemade or low-sodium storebought chicken stock Creme fraiche, for garnish (optional)

Directions

Preheat oven to 375 degrees. Butter a 9-inch square baking dish. Stir together bread pieces, 1 tablespoon dill, the horseradish, 1/4 teaspoon salt, and a pinch of pepper in a medium bowl. Melt 2 tablespoons butter; stir into bread mixture. Set aside.

Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until very tender, about 5 minutes. Transfer to a bowl, and stir in remaining 3 tablespoons dill; set aside.

Toss potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Arrange one-third of potatoes in buttered dish, overlapping slices. Top with half of leek mixture, and then half of the smoked salmon. Add one-third of the potatoes, and one more layer each of remaining leek mixture and smoked salmon. Top with remaining potatoes. Pour stock over layers; gently shake dish back and forth to distribute evenly. Sprinkle with bread mixture.

Cover with foil; bake 30 minutes. Remove foil; bake until potatoes are very tender and top is golden, 30 to 40 minutes more. Serve warm, garnished with a dollop of creme fraiche, if desired.

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All Reviews for Salmon, Leek, and Red-Potato Gratin with Horseradish-Dill Crumbs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Salmon, Leek, and Red-Potato Gratin with Horseradish-Dill Crumbs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest