Seafood · ALWAYS FREE
Salmon, leek and potato gratin
Thin skin-on potato slices and softened leeks surround salmon pieces in a gently thickened milk-and-cream sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 375°F (190°C). Melt butter in a broad heavy saucepan over medium-low heat and cook sliced leeks 8-10 minutes until softened. Add garlic for 1 minute. Add milk, cream, salt, pepper and all thinly sliced skin-on potatoes.
- Bring to a gentle simmer and cook partly covered 12-18 minutes, carefully lifting slices periodically so they do not stick. Potatoes should bend and be almost tender when pierced; do not drain. Lower heat if dairy threatens to boil hard. Stir in dill.
- Spread half the potato-leek mixture in a 9-by-13-inch (23-by-33-cm) baking dish at least 2 inches (5 cm) deep. Distribute all raw salmon pieces evenly, then cover with the remaining potato mixture and every drop of sauce. Bake 25-35 minutes until potatoes are fully tender and the center of the casserole, including a thick salmon piece, reaches 165°F (74°C). Shield loosely with foil if the top darkens before the center is ready.
- Rest 10 minutes, then divide all fish, potatoes and sauce into four portions. Refrigerate leftovers in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 595 kcal
- Protein
- 33.4 g
- Total carbohydrate
- 44.7 g
- Total fat
- 31.7 g
- Total sugars
- 8.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide the complete gratin by four, including all sauce. Contains fish and milk. Gluten-free depends on checked plain dairy and seasonings and individual cross-contact requirements. No cheese, breadcrumbs or side dish included.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Gluten-Free: Complete ingredient review of Salmon, leek and potato gratin: raw skinless boneless farmed Atlantic salmon; raw potatoes with skin; raw leek; whole milk; heavy whipping cream; unsalted butter; garlic; fresh dill; salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
