How to Make Yummy Easy Potato and Salmon Gratin

Easy Potato and Salmon Gratin. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Great recipe for Easy Potato and Salmon Gratin. This is a low-effort shortcut recipe. If you are short on time, even if the potatoes and salmon are half cooked, just put them in the casserole dish and microwave to cook through.

Be careful not to let it dry out. It's packed with salmon, mushrooms, broccoli, and onion! If broccoli and mushrooms aren't your thing, you can substitute other veggies in there. You can cook Easy Potato and Salmon Gratin using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy Potato and Salmon Gratin

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

Just make sure you cook or steam them first. The oven stage is just to melt the cheese and brown the top. This gratin is easy to prepare, and SUCH a comfort food. Sprinkle over the top of the salmon.

Easy Potato and Salmon Gratin step by step

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..

Grate the potatoes directly into the dish on top of the onion layer (grating directly into the dish will help to keep them fluffy). Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there's so much salt in the salmon). Stir through the remainder of the salmon, then pour over the potatoes. Sprinkle the Parmesan cheese on top.