Ingredients
10 ounces Ducktrap Lightly Smoked Salmon
2 tablespoons unsalted butter
1 small yellow onion, thinly sliced
2 garlic cloves, minced
2 cups heavy whipping cream
1 cup whole milk
1 teaspoon Dijon mustard
¼ teaspoon dried thyme leaves
½ teaspoon black pepper
½ teaspoon salt
32 ounces Yukon Gold potatoes, peeled and thinly sliced (â…›-inch thick)
8 ounces smoked gruyere cheese, shredded
4 ounces parmesan cheese, shredded
3 tablespoons fresh chopped dill, divided
1 tablespoon olive oil
Tools Needed
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Preparation
Preheat oven to 400℉. Line a baking tray with parchment paper. Place salmon on the baking tray, skin down. Bake in the preheated oven for 16-18 minutes, or until the salmon is cooked through. Leave oven on but reduce temperature to 375℉.
Carefully remove the salmon skin then use a fork to flake the salmon into small-medium sized chunks. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook until soft and translucent. Add the garlic and cook until fragrant.
Stir-in heavy cream, milk, mustard, thyme, pepper, and salt. Bring to a gentle simmer, then remove from the heat.
Coat a large, deep cast iron skillet in the olive oil. Arrange half of the potatoes, overlapping, in the skillet. Scatter half the salmon over the potatoes followed by half the gruyere and half the parmesan. Sprinkle with 2 tablespoons of dill.
Pour half of the warm cream mixture over top. Repeat layering with the remaining potatoes, salmon, cheeses, and cream mixture.
Cover the skillet with aluminum foil and bake in the preheated oven for 45 minutes, until the potatoes are tender. Remove the foil and bake, uncovered, for an additional 25-30 minutes, until golden and bubbly.
Remove from the oven and allow to cool for 10-15 minutes. Garnish with the remaining 1 tablespoon.
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