How to Make Creamy Scalloped Potatoes Au Gratin with Ducktrap Lightly Smoked Salmon - Happy Bake Day

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Processed cheese melts well and is often cheaper.

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: monterey jack cheese

Monterey jack is milder and more affordable.

smoked salmon

🥗Healthier: cooked salmon

💰Cheaper: canned salmon

Canned salmon is a budget-friendly alternative.

Preheat the oven to 400°F.

Place 10 oz of Duck Trap lightly smoked salmon fillets on a baking tray lined with parchment paper, skin side down.

Bake the salmon in the preheated oven for 16 to 18 minutes, or until cooked through.

Remove the salmon from the oven, carefully remove the skin, and flake the salmon into small to medium-sized chunks.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.

Add one small yellow onion that has been thinly sliced and cook, stirring occasionally, until soft and translucent.

Add 2 cloves of minced garlic and cook until fragrant.

Stir in 2 cups of heavy whipping cream, 1 cup of whole milk, 1 teaspoon of dijon mustard, 1/4 teaspoon of dried thyme leaves, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt.

Bring the mixture to a gentle simmer, stirring occasionally, then remove from heat.

Coat a large, very deep cast iron skillet with olive oil.

Arrange half of the 32 oz of thinly sliced Yukon Gold potatoes along the bottom of the skillet, overlapping them.

Scatter half of the flaked salmon over the potatoes.

Sprinkle 4 oz of shredded gruyere cheese and 2 oz of shredded Parmesan cheese over the salmon.

Pour half of the cream and onion mixture over the top, ensuring it gets into all the nooks and crannies.

Sprinkle with 2 tablespoons of freshly chopped dill.

Repeat the layering process with the remaining potatoes, salmon, gruyere, and Parmesan cheese.

Cover the skillet with aluminum foil and place it in the oven preheated to 375°F.

Bake covered for 45 minutes until the potatoes are tender.

Remove the foil and continue baking uncovered for another 25 to 30 minutes, or until everything is brown and bubbly.

Remove from the oven and allow to cool for 10 to 15 minutes.

Sprinkle with an additional tablespoon of freshly chopped dill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens