Smoked Salmon Potato Gratin

This was very good and very filling. Even Stephen ate some! 

Smoked Salmon Potato Gratin

2 1/2 pound  golden potatoes, peeled and thinly sliced (6 medium), about 8 cups

2 tablespoons   butter

1 cup   thinly sliced leeks (we didn't use these since neither of us like them)

2 tablespoons  Gold Medal® all-purpose flour

3 cups   half-and-half

1 cup   shredded Gruyere or Swiss cheese (we used Swiss)

2 tablespoons   chopped fresh dill weed

1/2 teaspoon  salt

1/4 teaspoon   pepper

12 ounces  smoked salmon (not lox), cut or flaked into 1/2-inch pieces

Topping

1 cup   Progresso® plain bread crumbs

3 tablespoons   butter or margarine, melted

 

Fill 4-quart saucepan two-thirds with water; heat to boiling over high heat. Cook sliced potatoes in water 6 to 9 minutes or until almost tender; drain and return to saucepan.

Heat oven to 350 degrees F. Spray 3-quart casserole with cooking spray.

In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook and stir leeks in butter about 5 minutes or until softened. Stir in flour. Gradually stir in half-and-half. Heat to boiling. Remove from heat. Stir in cheese, dill, salt and pepper until cheese is melted.

Pour sauce over potatoes in saucepan. Spoon half of potato mixture into casserole. Top with half the salmon. Repeat layers.

Stir together bread crumbs and melted butter; sprinkle over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown