Leek and Potato Gratin with Smoked Salmon and Brie

Leek and Potato Gratin with Smoked Salmon and Brie

Serves 8 to 10

Savory leeks, creamy Brie and a ribbon of smoked salmon through the middle add a gourmet touch to this favorite potato dish. For a punch of flavor and color, arrange sliced heirloom tomatoes over the top for the last 20 minutes of baking.

  • Canola oil cooking spray
  • 1 1/2 cups reduced-fat (2%) milk
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 pounds medium Yukon Gold potatoes, peeled and cut into (1/4-inch) thick slices
  • 2 medium leeks, trimmed and thinly sliced
  • 1 (4-ounce) package Changing Seas Norwegian Smoked Salmon
  • 1 (4.4-ounce) wheel Wellspring Creamery Goat Milk Brie, cut into small cubes
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Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with spray oil. In a bowl, whisk together milk, flour, salt and pepper. Layer half of the potatoes in the dish, top with half of the leeks and dot with half of the Brie. Pour over half of the milk mixture and arrange salmon slices over the top. Repeat with remaining potatoes, leeks, Brie and milk mixture.

Cover with foil (sprayed with oil) and bake for 45 minutes. Uncover and continue to bake until liquid is absorbed and potatoes are golden, about 20 minutes more. Let sit for 10 minutes before serving.

Nutritional Info: 
Per Serving:200 calories (50 from fat), 6g total fat, 3.5g saturated fat, 10mg cholesterol, 480mg sodium, 29g carbohydrate (3g dietary fiber, 4g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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