Leek and Potato Gratin with Smoked Salmon and Brie
4

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.

View user submitted photos
    Ingredients: 
    • Canola oil cooking spray
    • 1 1/2 cup 2% milk
    • 1/4 cup 365 Everyday Value 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
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Preheat oven to 350°F. Lightly spray a (9- x 13-in) baking dish with 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 baking 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.

    Recipe Discussion