Spud & Root

Recipe · Main dish

Potato Gratin with Smoked Salmon & Artichoke

Thin red potato slices layered with a Gruyère cheese sauce full of smoked salmon, artichokes, capers and dill. Covered and baked until bubbling. Serves 10.

  • Prep15 min
  • Cook1 hr 37
  • Ready in1 hr 52
  • Serves10
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Made with Spud & Root Red Potatoes
Fresh dill falling from a hand onto a baking dish of potato gratin topped with ribbons of smoked salmon.
Watch it come together

Stir. Layer. Bake. Dill.

Watch the sauce come together in one pot, the potatoes go down in thirds and the salmon go on top. Then scroll down and cook along.

  1. Stir Roux, milk and cheese in one pot.
  2. Layer Potatoes and sauce, three times over.
  3. Garnish Smoked salmon and fresh dill.
The recipe

Let's make gratin.

Ready in 1 hour 52 minutes.

  1. PrepOven, dish & salmon
  2. SauceRoux, milk & cheese
  3. BakeLayer, cover & bake

Eat

Your gratin

An empty dish, big plans

  1. Heat the oven and prep

    Preheat the oven to 350°F. Coat a 2-quart baking dish with butter.

    Cut 8 ounces of the smoked salmon into ¼-inch pieces. Set the rest aside for garnish.

  2. Make the roux

    Melt the butter in a medium pot over medium heat.

    Add the flour and cook, stirring constantly, until no lumps remain, about 1 minute.

    Flour pouring from a small wooden bowl into melted butter in a cream pot, with a bag of Red potatoes behind it.
    Flour into the butter.
    A wooden spoon stirring the butter and flour into a golden roux.
    Keep it moving.

  3. Thicken with milk

    Stir in the milk, and simmer, stirring occasionally, until thick, about 3 to 5 minutes.

    A whisk stirring a smooth white sauce in the cream pot.
    Smooth and thick.

  4. Melt in the cheese

    Reduce the heat to low. Stir in the Gruyère until melted, about 1 minute.

    A hand tipping a red bowl of shredded Gruyère into the white sauce.
    Cheese goes in on low.

  5. Stir in the good stuff

    Stir in the artichokes, salmon, capers, dill, salt and pepper. Remove from the heat.

    Chopped smoked salmon, artichoke hearts and capers on top of the white sauce, with chopped dill falling from a small bowl.
    Salmon, artichokes, capers, dill.

  6. Layer it up

    Layer one third of the potatoes in the prepared baking dish.

    A hand laying thin red potato slices in overlapping rows in a white baking dish.
    Thin slices, overlapping.

    Pour one third of the cheese sauce evenly over the potatoes.

    A wooden spoon pouring the cheese sauce, full of salmon and artichokes, over a layer of potato slices.
    A third of the sauce.

    Repeat the layers two more times, ending with a layer of cheese sauce.

    A hand laying a second layer of thin red potato slices over the sauce.
    Then do it again.
    Practice round: one dish
    Thirds, ending with sauce

    Three layers of potatoes and three of sauce, each about a third, with sauce on top. Press and hold to lay slices or pour sauce, and let go when you reckon that's a third. The last layer of each takes whatever's left, so keep an eye on the pile.

    An empty buttered dish, a bowl of sliced red potatoes and a jug of cheese sauce.

  7. Cover and bake

    Cover the baking dish with foil.

    Bake until the sauce is bubbling and the potatoes are tender, about 1 hour 30 minutes.

    Two hands folding foil over the baking dish.
    Foil on.

  8. Garnish and serve

    Garnish with the remaining smoked salmon and more dill.

    Slice and serve.

    A hand laying a ribbon of smoked salmon on top of the baked gratin.
    Salmon on top.
    A white serving spoon lifting a slice of gratin onto a red plate.
    Slice and serve.
A fork lifting a bite of potato gratin with smoked salmon and dill above a red plate.

Made for Potatoes... Everything else is Gravy!

Start with a good potato.

This one calls for our Red potatoes. Grab a bag, and put gratin on the table for a crowd.

Red PotatoesThe potato in this recipe. 5 lb bag. All four potatoesGold, Red, Russet and White. Next up: Spicy Italian Roasted PotatoesCrispy cubes, honey and hot pepper, Pecorino.

Step 1 of 8

Ingredients