Easiest Way to Make Favorite Easy Potato and Salmon Gratin

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, easy potato and salmon gratin. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

With the addition of salmon and a golden crisp panko-crusted topping, this Creamy Salmon Potato Gratin is the elevated version of the classic casserole dish. It's the ultimate comfort food that one can never resist! Perfect for Sunday dinners and a spot on your holiday table. Potato & Salmon Gratin with Fennel is one of the most favored of current trending foods on earth.

Easy Potato and Salmon Gratin is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Easy Potato and Salmon Gratin is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook easy potato and salmon gratin using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Easy Potato and Salmon Gratin:

1. Make ready 2 medium Potatoes
2. Make ready 2 Salmon filets
3. Get 1 tbsp Butter
4. Take 200 ml Milk
5. Take 1 cube Chicken stock cube
6. Make ready 200 ml Water
7. Prepare 2 pieces Cream stew roux block
8. Get 1 as much (to taste) Bread
9. Get 1 as much (to taste) Pizza cheese
10. Prepare 1 dash if needed Salt and pepper

Simmer the potatoes until they've absorbed almost all of the milk. Add water and the soup stock cube to the pan. When it comes to a boil, add the cream stew roux and salmon and mix quickly. Make a sauce that's thicker than the usual cream stew.

Instructions to make Easy Potato and Salmon Gratin:

1. Cut the potatoes into 5 mm slices then into bite sized pieces. Saute in butter lightly and season with salt and pepper. Add the milk. Simmer the potatoes until they've absorbed almost all of the milk.
2. Add water and the soup stock cube to the pan. When it comes to a boil, add the cream stew roux and salmon and mix quickly. Make a sauce that's thicker than the usual cream stew.
3. Line the bottom of a small casserole or gratin dish with bread. If you toast it beforehand, it will be light and spongy; if you don't toast it, it will be soft and doughy. Choose whichever you prefer.
4. Put the cooked ingredients from Step 2 in the casserole or gratin dish.
5. Top with melting cheese and bake in an oven for 5-10 minutes. Done.
6. If you use salted salmon, it will be too salty. If using salted salmon, use less roux and more milk to adjust the taste.
7. If you use stew roux, you can omit the soup cube. If you don't use it, saute butter and flour together to make a roux and then make bechamel sauce, or just thicken the sauce with katakuriko dissolved in water.

When it comes to a boil, add the cream stew roux and salmon and mix quickly. Make a sauce that's thicker than the usual cream stew. This potato and salmon gratin is easy to make and uses tinned salmon for convenience. Season flesh side of salmon with salt and pepper. Add wine to pan and heat to boiling.

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