Genevieve's Gratin de Saumon (Salmon Au Gratin)

By • October 8, 2013 • 0 Comments



Author Notes:
This is a recipe that my best friend and I used to make all the time during our “college days.” We served it with a nice green salad and some good slices of toasted French Bread topped with butter and a bit of crushed garlic. We never failed to impress our friends. This dish can be used as a main course, side dish, or even appetizer. Unfortunately though, I have no pictures of this dish but you can rest assured that it is delicious. You can also further impress your friends by serving the gratin on individual shell dishes instead of a 9x13 pyrex.
Regine

Serves 6-8

  • 3 Cans of salmon (usually 14 3/4 oz each; remove bones)
  • 1 1/2 Stick of unsalted butter
  • 1 1/2 tablespoon All purpose flour
  • 1 1/2 Can of evaporated milk (usually 12 oz each)
  • 1/4 teaspoon Each of garlic powder, onion powder, and dried dill
  • 1/2 teaspoon Smoked paprika
  • 1 teaspoon Yellow mustard
  • Salt and pepper to taste
  • 1 3/4 cup Grated Parmesan cheese, divided
  • 1/4 cup Grated cheddar cheese do your choice
  • Optional - 2 tbsp chopped chives
  1. Melt butter, then lower heat and add flour. Stir until the flour is well incorporated into the butter, then slowly add the milk and the spices (except the salt). Stir constantly until it thickens. Add the cheese, stir, then add the salmon and the 1 ½ cup parmesan. At this point, you can taste and add any salt (if needed) and any other seasonings you think is missing. Pour into a 9x13 pyrex, and top with the remaining grated parmesan and cheddar. Bake for about 30-40 minutes or until the top is golden brown. Before serving sprinkle with the chopped chives. If you choose to use individual shell dishes, I do not know how many you may need, but off the top of my head I would say 8. Also, you may need to shorten the baking time to maybe 15-20 minutes. NOTE: I find that I prefer to make this dish 2-4 hours in advance or even overnight, and then reheat it. This is because cooling the gratin tends to improve the consistency and even the flavor. But it is up to you. Bon Appetit!

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