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Smoked Salmon Gratin Dauphinois

Smoked Salmon Gratin Dauphinois

A georgous warming winter dish, real comfort food. Perfect for grand entertaining and to be enjoyed by all. Serves 4-6


  • Softened butter 450ml
  • (3/4 pint) mixed double cream and milk
  • Sea salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 900g (2lbs) waxy potatoes (Desiree are good), peeled and thinly sliced
  • 55g (2oz) freshly grated parmesan (or Boursin)
  • 250g smoked salmon trimmings


  1. Set the oven to 160°C/325F/Gas 3.
  2. Do not be tempted to rinse the potatoes - the starch will help thicken the cream.
  3. Heat the milk and Cream until just boiling then season well with salt, pepper and nutmeg - keep hot.
  4. Layer half the sliced potatoes in a deep, well buttered dish, sprinkling with Parmesan (optional).
  5. Arrange the salmon trimmings over the potatoes in one layer, cover with the remaining potato.
  6. Pour the cream over the potatoes, giving the dish a tap to settle the liquid.
  7. Sprinkle any remaining cheese over the top.
  8. Set on a backing sheet and bake for about 1 hour (it may take up to 15 minutes longer depending on the type of potato) or until the potatoes are tender and the top is a delicious golden brown.

To Serve

This is a meal in itself, serve with fresh green beens or garden peas.

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