Print
Description
A rich and creamy gratin with salmon, spinach, and potatoes, baked to perfection.
Ingredients
- 500g salmon fillets, skinless and boneless
- 300g baby spinach
- 500g potatoes, thinly sliced
- 200ml heavy cream
- 100g grated cheese (Gruyère or Cheddar)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
Instructions
- Preheat the oven to 180°C (350°F).
- Melt butter in a pan and sauté onion and garlic until soft.
- Add spinach and cook until wilted. Season with salt, pepper, and nutmeg.
- Layer half the potato slices in a greased baking dish.
- Spread the spinach mixture over the potatoes.
- Place salmon fillets on top.
- Cover with the remaining potato slices.
- Pour heavy cream evenly over the top.
- Sprinkle grated cheese on top.
- Bake for 40-45 minutes until golden and bubbly.
Notes
- Use fresh salmon for best results.
- You can substitute spinach with kale or Swiss chard.
- Let the gratin rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French