When it comes to French cuisine, one dish that stands out is the smoked salmon gratin dauphinois. This delectable dish originates from the Dauphiné region in south-eastern France and is a variation of the classic gratin dauphinois. Made with thinly sliced raw potatoes, cream, and of course, smoked salmon, this dish is a true delight for the taste buds.
The History of Gratin Dauphinois
The first mention of gratin dauphinois dates back to 12 July 178It was served at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre, and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap. The dish was originally served with ortolans, a small bird, and has since evolved to include various ingredients.
Ingredients for Smoked Salmon Gratin Dauphinois
To make a delicious smoked salmon gratin dauphinois, you will need the following ingredients:
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 1kg large floury potatoes (such as Maris Piper or King Edward), peeled
- butter, for greasing
- 250ml whole milk
- 250ml double cream
- 2 garlic cloves, peeled and lightly crushed
- 1 bay leaf
- ¼ tsp ground nutmeg
- 70g pecorino, finely grated
- a few thyme sprigs, to serve (optional)
Makes 8 servings
How to Prepare Smoked Salmon Gratin Dauphinois
To prepare this mouthwatering dish, follow these steps:
- Preheat your oven to 180°C (350°F). Grease a baking dish with butter.
- In a large skillet, heat the olive oil over medium heat. Add the finely sliced onion and cook until soft and translucent.
- Meanwhile, thinly slice the peeled potatoes. You can use a mandoline for even slices.
- In a separate saucepan, heat the milk, double cream, crushed garlic cloves, bay leaf, and ground nutmeg. Bring it to a gentle simmer.
- Layer half of the sliced potatoes in the greased baking dish. Pour half of the milk and cream mixture over the potatoes. Sprinkle half of the grated pecorino cheese on top.
- Repeat the process with the remaining potatoes, milk and cream mixture, and grated pecorino cheese.
- Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with thyme sprigs, if desired, and enjoy!
about Smoked Salmon Gratin Dauphinois
Can I use a different type of fish instead of smoked salmon?
Yes, you can experiment with different types of fish to suit your taste. Smoked trout or mackerel can be great alternatives to smoked salmon.
Can I make this dish ahead of time?
Absolutely! You can prepare the gratin dauphinois ahead of time and refrigerate it until you're ready to bake it. Just make sure to adjust the baking time accordingly.
Can I freeze the leftovers?
Yes, you can freeze the leftovers of the smoked salmon gratin dauphinois. Simply wrap it well in baking paper or foil and freeze for up to 2 months. When you're ready to enjoy it again, bake it from frozen until the potatoes are tender.
In Conclusion
Smoked salmon gratin dauphinois is a delightful dish that combines the creamy goodness of gratin dauphinois with the smoky flavor of salmon. With its rich and indulgent taste, it is sure to impress your guests and become a favorite in your repertoire of French dishes. So, why not give it a try and experience the deliciousness of this classic French delight?
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