I’ve got a tasty little twist on potatoes au gratin for you today. Typically, potatoes au gratin is composed of thinly sliced potatoes, baked in seasoned cream until it’s hot, bubbly, and delicious. Sometimes, cheeses such as gruyere or cheddar are added for a super yummy flavor and an extra golden crust. Potatoes au gratin makes a really delicious side dish and works great for large groups and dinner parties.
There’s a passionate love triangle going on in my little twist on potatoes au gratin. You see, I decided to throw in some smoked salmon. Well, smoked salmon and cream cheese are sort of madly in love with other, so I added some cream cheese too. Turns out that cream cheese has also got a little thing for potatoes. And don’t tell the cream cheese, but I swear I saw the potatoes winking at the salmon. The result is a harmonious marriage of flavors; creamy, savory, and thoroughly satisfying.
Smoked Salmon Potatoes Au Gratin
- 2 1/2 pounds Russet Potatoes, peeled and very thinly sliced
- 2 Tbsp Butter
- 1 clove garlic
- 4 ounces Smoked Salmon, chopped
- 1 bar (8 ounces) Cream Cheese, chilled and chopped into small pieces
- 3 Green Onions, sliced
- 2 cups Half and Half
- 1 tsp Salt
Preheat oven to 350 degrees. Use the side of a knife to smash the garlic clove. Rub the cracked clove of garlic on the sides and bottom of a 13×9 baking dish. Then, rub the inside of the baking dish with butter. Arrange about a third of the sliced potatoes on the bottom of the baking dish. Scatter 1/2 of the cream cheese, salmon, and green onions on top. Arrange another layer of potatoes. Scatter with the remaining cream cheese, green onions, and salmon. Top with the remaining potatoes. In a bowl, whisk together the half and half with the salt and pepper. Pour the mixture over the potatoes. Push down gently on the potatoes to ensure that the top layer is lightly covered with the half and half. Place the baking dish in the oven and bake for about 1 hour and 15 minutes. Approximately every 15 minutes, use a spatula or spoon to push down on the top layer to moisten it with the cream and prevent it from drying out.
What a fantastic love story….cannot wait to give it a whirl….capers too maybe???
Wondering what you mean by a stick of cream cheese…is that the same as a brick or is that half a brick?
Oops, sorry… I probably should have written one bar or brick of cream cheese (8 ounces). I think I’ll correct that in the recipe. Thanks!
What a great dish – think I could have it as mains all by itself. What did you serve it with?
Love the twist on au gratin potatoes! How about using alouette instead of the cream cheese? Kate
This sounds so good.
Not a cream cheese lover, so would replace with either ricotta or marscarpone
Now what would you serve with this, seeing it has the smoked salmon?
A more substantial main dish?
Such as what?
I think it would be great with any sort of salad. Or you could serve it with some sort of meat…sort of a play on surf and turf, with the seafood and side dish all rolled into one! A grilled ribeye would be delicious!
Thanks for the wonderful recipe! It was a big hit at book club. I cut down the amount of green onions a little bit and added dill. Delicious!