Salmon potatoes gratin, also known as gratin de pommes de terre au saumon, is a comforting and flavorful dish that layers thinly sliced potatoes with fresh salmon, a creamy sauce, and a touch of cheese.
This recipe draws on both French and Belgian influences, combining the richness of cream and salmon with the satisfying texture of baked potatoes. Each bite delivers a harmonious blend of velvety sauce, tender fish, and golden, crispy edges.
Originating from the tradition of hearty gratins, this dish became a popular way to showcase seasonal fish and root vegetables in coastal regions. To prepare, potatoes are thinly sliced and layered with seasoned salmon fillets in a baking dish. The dish is then covered with a mixture of cream, milk, and sometimes a hint of nutmeg, before being topped with grated cheese and baked until bubbling and golden brown.
Salmon potatoes gratin stands out for its comforting nature and versatility—it can be served as a main course for family dinners or as an impressive addition to festive gatherings. Its creamy, savory profile and elegant presentation make it a favorite for those who appreciate classic European comfort food.
Surprise, surprise, I got this salmon potato gratin recipe at Just One Cookbook, only that it features Japanese salmon flakes and panko topping. This salmon potato gratin is very easy to assemble, as most of the active prep involves simply slicing the potatoes and layering the ingredients before an hour-long bake time. The flavors are rich, creamy, and deeply comforting, achieved by combining a thick sauce of heavy cream and milk with salty Parmigiano-Reggiano cheese. The dish is elevated by the inclusion of Japanese salmon flakes, which add a savory umami element, and a crispy panko topping for textural contrast.
Salmon Potatoes Gratin
Ingredients
- For the Gratin
- ½ cup whole milk
- 1½ cups heavy (whipping) cream
- 3 russet potatoes (830 g, 1.8 lbs), peeled
- 1 cup Parmigiano-Reggiano or Parmesan cheese (3.4 oz), grated
- 1⅓ cups Homemade Salmon Flakes (or store-purchased)
- 2 Tbsp panko (Japanese breadcrumbs) (skip for gluten-free) For the Seasonings
- 1 tsp Diamond Crystal kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp dried thyme
Directions
- Preheat the oven to 350°F (177ºC) and set an oven rack in the middle position. Combine the whole milk and heavy (whipping) cream in a small bowl. Grease your baking dish with butter.
- Peel the russet potatoes and cut them into uniform ⅛-inch (3-mm) slices.
- In a large mixing bowl, add the sliced potatoes, kosher salt, black pepper, and dried thyme. Toss until everything is evenly coated.
- Arrange about half of the potato slices in a single layer on the bottom of the baking dish, overlapping slightly.
- Evenly distribute half of the Homemade Salmon Flakes over the potatoes, then sprinkle half of the grated Parmigiano-Reggiano or Parmesan cheese on top.
- Pour half of the cream mixture over the top.
- Repeat the layering process with the remaining potatoes and Salmon Flakes.
- Sprinkle the remaining cheese and cream mixture over the top. Finally, sprinkle a generous amount of panko over the top.
- Place in the oven and bake, uncovered, for about 1 hour, or until the potatoes are tender and the top is golden.
- To achieve a nice char on top, turn the broiler on High for 1 to 2 minutes, watching closely to prevent burning.
- Remove the dish from the oven and set it aside for 10 minutes before serving. Sprinkle with fresh thyme, if using, and serve hot.
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