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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. You can also further impress your friends by serving the gratin on individual shell dishes instead of a baking pan (i.e., 9x13 or smaller baking dish). Last, I strongly recommend you bake it overnight, reheat and let sit for at least 15 minutes prior to serving. —Regine
cans of salmon (usually 14 3/4 oz each; remove bones)
stick of unsalted butter (6 oz or 12 tbsp)
tablespoons All purpose flour
can of evaporated milk (usually 12 oz each)
teaspoon Each of garlic powder, onion powder, and dried dill
teaspoon Smoked paprika
teaspoon Yellow mustard
Salt and pepper to taste
cups Grated Parmesan cheese, divided
cup Grated cheddar cheese do your choice
Optional - 2 tbsp chopped fresh chives and/or parsley and/or dill
- 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. Or if you have small shell like individual serving plates (see picture), you can use instead of a pyrez. Bake for about 30-40 minutes or until the top is golden brown. Before serving sprinkle with the chopped herbs. 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!
- This recipe was entered in the contest for Your Best Recipe with Parmesan
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side