Potato Gratin with Béchamel, Raclette and Smoked Salmon
This comforting recipe was shared by Rym Nebbak, who grew up enjoying this dish lovingly prepared by her mother. For Rym, it brings back beautiful memories from Algeria, where the warmth of family and food always went hand in hand.
- Prep: 20 min
- Cooking: 40 min
Ingredients
- 4 cups (800 g) medium potatoes, peeled and thinly sliced
- 1 ½ cups (200 g) white onion, thinly sliced
- 2 tbsp (16 g) fresh garlic, minced
- 1 ½ cups (400 ml) heavy Canadian cream
- 1 tsp (4 g) salt, or to taste
- ½ tsp (2 ml) black pepper, or to taste
- 2 pinches (about ¼ tsp) ground nutmeg
- 2 cups (200 g) Canadian raclette cheese, sliced
- 1 ½ cups (200 g) smoked salmon, cut into strips
- 1 cup (100 g) grated Canadian cheese (Emmental or Cheddar)
Make it with Canadian Dairy
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Preparation
Preheat the oven to 375°F (190°C).
Butter a small baking dish.
Make the creamy béchamel: In a saucepan, heat the cream with garlic, sliced onion, nutmeg, salt, and pepper. Bring to a simmer, then remove from heat.
Assemble the gratin: Start with a layer of potato slices in the baking dish, followed by some smoked salmon strips, a layer of onion, a few slices of raclette, and a ladle of béchamel sauce. Repeat the layers until all ingredients are used, finishing with a layer of béchamel.
Top with grated cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes, until golden and bubbly.
Serve hot. Enjoy with a green salad or steamed vegetables if desired.
Tips
You can substitute smoked salmon with Canadian smoked trout.
