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.
Home » Recipes » Leek and Potato Gratin with Smoked Salmon and Brie
Canola oil cooking spray
1 1/2 cup 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 pound Yukon Gold potatoes, peeled and cut into (1/4-inch) thick slices
2 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
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.
Per Serving:200 calories (50 from fat), 6g total fat, 3.5g saturated fat, 10mg cholesterol, 480mg sodium, 29g carbohydrates, (3 g dietary fiber, 4g sugar), 9g protein.
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