Potato Gratin, or Potato Au Gratin, is one of the coziest casseroles of all time. Layers of sliced potatoes are smothered in a rich, creamy cheese sauce and then baked in the oven until bubbly and golden. It’s homey yet thoroughly indulgent. To take the classic gratin up a notch, I’d like to present Salmon Potato Gratin (鮭ポテトグラタン). This elevated version incorporates an easy, all-purpose salmon flakes but still has all the amazing flavors. Don’t miss it if you love a good casserole for your Sunday dinners or holiday table!
Why You’ll Love This Salmon Potato Gratin
Rich, creamy, and satisfying!Super easy to put together.Comforting dish all year round.Great for make-ahead and reheat well.
Tips for Getting the Right Ingredients
Potatoes
For the right texture of potato gratin, you must use Russet potatoes. This variety has the most starch and makes the creamiest sauce and tender texture.
Cream (+ Milk)
For the creamiest, velvety sauce possible, I highly recommend using 100% heavy cream. However, I know many of you wish to make it “healthier”, so I will leave it up to you. For a lighter sauce, you can use half-and-half or milk. For this recipe, I went with the 1 (milk) : 3 (cream) ratio.
Homemade Salmon Flakes (Make-Ahead)
Salmon flakes are basically salmon that have been baked, then flaked into pieces and pan-fried with seasonings until they are dried for later use. In Japanese cooking, we use salmon flakes as toppings or as a versatile add-on in many dishes. You can get the salmon flakes recipe here! One of the easiest adaptations of Salmon Flakes in western cooking is to pair it with creamy dishes; whether it’s creamy mushroom pasta or in this Potato Au Gratin. In addition to Omega 3, salmon flakes lend substance, rich texture, and flavor to the overall dish.
Parmigiano Reggiano Cheese
I recommend Parmigiano Reggiano for grated cheese in this recipe. If you have other options, feel free to use what you have. But if you are going out to shop for the recipe, try finding Parmigiano Reggiano. It has a pronounced flavor that works incredibly well with gratin dishes.
Seasonings
I used Kosher salt, freshly ground black pepper, and dried thyme. If you have fresh thyme, you can double the amount. Feel free to use other herbs such as parsley or leave it out.
Panko Breadcrumbs
Japanese-style gratins ALWAYS get a generous sprinkle of panko breadcrumbs on top for a nice crunch and golden topping! As a kid, the charred top layer of gratin was my favorite, and I always picked the extra burnt piece on the side of the baking dish!
Super Easy 3 Steps to Make Salmon Potato Gratin
This dish is so easy to make. Most of the work is on cutting the potatoes into thin slices!
Peel and slice the potatoes.Layer potatoes, salmon, cream, and cheese.Bake in the oven!
Yes, that’s really it.
What to Serve with Salmon Potato Gratin
Creamy and rich gratins go well with any baked/roasted/pan-fried meat dishes. Of course, you can always enjoy it as a standalone main dish!
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