Photo: Salmon and Potato Casserole Recipe
Ingredients
- 1/2 cup plus 3 tablespoons unsalted butter, melted
- 1/2 cup dried bread crumbs
- 3 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
- 1 teaspoon salt
- 3/4 teaspoon freshly ground white pepper
- 1 pound smoked salmon, cut into thin slices (about 20)
- 1 tablespoon plus 1 teaspoon finely chopped fresh dill
- 6 large eggs
- 3 cups heavy cream
- Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Lightly grease a 9 by 13-inch casserole dish with 1 tablespoon melted butter. Coat the greased casserole with 3 tablespoons bread crumbs. Lay about a third of the potatoes in the casserole dish, overlapping them in a shingle pattern. Season the potato layer with 1/4 teaspoon salt and 1/4 teaspoon white pepper. Lay half the salmon slices over the potatoes and sprinkle the salmon with 1 teaspoon chopped dill. Lay half the remaining potatoes over the salmon, once again in a shingle pattern, and season with another 1/4 teaspoon salt and 1/4 teaspoon white pepper. Lay the remainder of the salmon over the potatoes, and sprinkle with 1 teaspoon chopped dill. Arrange the rest of the potatoes over the salmon and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper.
Combine the eggs with the heavy cream and 2 tablespoons 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 oven and bake on the middle rack of the oven for 30 minutes. Remove the casserole from the oven, 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 teaspoons of chopped dill over the casserole. Serve, drizzled with the remaining 1/2 cup melted butter and garnished with lemon wedges.
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By AlibiBarGuy
on May 11, 2011
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To say this recipe is tasty, is a gross understatement! I made it per the request of my very picky 11 year old for her birthday dinner. I used the peppered smoked salmon this time, and didn't even use the salt or white pepper. My 7 year old is equally finicky, and ate a second helping. As for the 1 star review from the self proclaimed "Chef" below, you're simply wrong. If it took your potatoes an hour and a half to cook at 400, you oven is off, or your potatoes were cut too thick. Try a mandolin slicer next time as your knife skills are sub-par. BAM!
By Markplumber
Appleton, WI
on January 08, 2010
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Cooking time was way off. By the time the potatoes were done the Salmon was trashed. What were you thinking Emeril? I was suspicious of this recipe from the get go, and should have listened to my instincts. Even at 1 hour of cooking time (and it took 1 1/2 hours Fish is way over done. Go back to Culinary School Emeril. There, I said it. BAM.
By janye4321_10641192
quincy, MA
on June 30, 2008
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I've made this 4 times already and I just cannot get enough of it. If you are on a weight loss plan, you should substitute the cream for skim butter milk and because the smoked salmon is a little salty don't add that much salt between layers. But it is a very easy recipe to make. Tip: to slice the potato I bought a "good grip" slicer. It cut the potato to the exact size and it only took me 5 minutes.
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