"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salmon and Potato Casserole Recipe

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This recipe for Salmon and Potato Casserole, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Athina Sgambati
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup plus 3 tbsp. unsalted butter, melted
1/2 c. dried bread crumbs
3 lbs. russet potatoes, peeled and cut into 1/8-inch thick slices
1 tsp. salt
3/4 tsp. freshly ground white pepper
1 lb. smoked salmon, cut into thin slices (about 20)
1 tbsp. plus 1 tsp. finely chopped fresh dill
6 large eggs
3 cups heavy cream
Lemon wedges, for serving

Directions:
Directions:
Preheat the oven to 425F.

Lightly grease a 9x13-inch casserole dish with 1 tbsp. melted butter. Coat the greased casserole with 3 tbsp. bread crumbs. Lay about a third of the potatoes in the casserole dish-overlapping them in a single pattern. Season the potato layer with 1/4 tsp. salt and 1/4 tsp. white pepper. Lay half the salmon slices over the potatoes and sprinkle the salmon with 1 tsp. chopped dill. Lay half the remaining potatoes over the salmon-once again in a single pattern-and season with another 1/4 tsp. salt and 1/4 tsp. white pepper. Lay the remainder of the salmon over the potatoes, and sprinkle with the 1 tsp. chopped dill. Arrange the rest of the potatoes over the salmon and season with the remaining 1/2 tsp. salt and 1/4 tsp. white pepper.


Continued: Salmon and Potato Casserole

Combine the eggs with the heavy cream and the 2 tbsp. melted butter in a medium bowl. Whisk to combine. Pour the egg and cream mixture over the casserole and wrap with aluminum foil. Place the casserole dish in the over and bake on the middle rack of the oven for 30 minutes. Remove the casserole from the over, peel away the foil, and sprinkle the remaining bread crumbs over the top. Place the casserole back in the oven and bake until the top is golden brown and the potatoes are tender, about 30 minutes more

Remove the casserole from the oven and allow to cool for 15 to 20 minutes before serving. Sprinkle the remaining 2 tsp of chopped dill over the casserole. Serve, drizzled with the remaining
1/2 c. melted butter and garnish with lemon wedges

Serves: 10-12

Number Of Servings:
Number Of Servings:
Makes 10-12 servings
Personal Notes:
Personal Notes:
This would be perfect for brunch or lunch. It's light but satisfying.

 

 

 

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