Smoked salmon, sliced potatoes and double cream are all you need to make this easy, tasty and thoroughly luxurious smoked salmon dauphinoise. A gorgeously indulgent family meal.
You know how it is, after a somewhat debauched and thoroughly middle-class weekend, I found myself with an excess of smoked salmon and double cream.
We’ve all been there, right?!
We had been hosting guests, and they had somehow managed to eat much less than I had anticipated. I may possibly have over-catered slightly too… Ahem.
Dauphinoise potatoes – simple indulgence
As the cream and smoked salmon approached their best before dates I began to panic. Then I had the idea of using the cream to make dauphinoise potatoes – a delicious and luxurious dish of sliced potatoes baked slowly in garlicky cream, to soft, gooey, heavenly perfection.
Add smoked salmon -> smoked salmon dauphinoise!
Luckily for us, a good friend suggested adding the smoked salmon and getting two birds with one stone, so to speak. Thus, the cream and smoked salmon were combined with sliced potatoes and baked into an absolutely glorious smoked salmon dauphinoise.
To make this variation on the classic gratin dauphinois (aka dauphinoise potatoes) you simply add layers of smoked salmon between your sliced potatoes. The whole dish then bakes until golden to create a deliciously indulgent one-pot dinner.
Ingredients in smoked salmon dauphinoise
The ingredients in this delicious recipe are all simple, basic foods, with the possible exception of the cream and smoked salmon. To make this gorgeous dish yourself, you will need:
- Potatoes – I think floury potatoes soak up more of the cream but either floury or waxy textured potatoes will work.
- Smoked salmon – smallish, thin slices make serving the dauphinoise easier, but really any smoked salmon will do.
- Double cream – so indulgent!
- Garlic – makes everything yummy.
- Black pepper and nutmeg for flavour
- Butter, to grease the dish
- A little grated cheese for the top of the dauphinoise – totally optional. I’ve made this with and without and it’s fab either way.
Simple but sumptuous
Smoked salmon dauphinoise is one of those fabulous dishes that is simplicity itself to prepare, and utterly sumptuous to eat. I mean, smoked salmon poached in garlic-infused double cream is never going to be bad, is it?
The potatoes become meltingly soft, the cream thickens to a luxurious, unctuous sauce, and the top becomes invitingly crisp and golden.
What to serve with smoked salmon dauphinoise
We had this dauphinoise for dinner, accompanied by a simple green salad.
The smoked salmon dauphinoise is very rich – obviously! Anything more than a few crisp leaves or simple steamed veg would be altogether overdoing it, in my opinion.
A handful of perfectly al dente green beans or a few virtuous broccoli florets are just the ticket. I also quite like the slight acidity that a slice of tomato brings to the table – it helps to cut through the richness of the cream a little.
That said, if you can’t get enough carbs, some nice bread to soak up the excess cream would be lovely!
My daughter Kipper loves smoked salmon. She dissected her portion of the dauphinoise to extract every bit of fish, before tucking in to the buttery-soft creamy potatoes. She even ate a single leaf of lettuce.
I must invite abstinent guests more often!
Serves 3-4.
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📖 Recipe
Smoked salmon dauphinoise
Ingredients
- 1-2 tablespoon butter, to grease the dish
- 900 g potatoes
- 600 ml double (heavy) cream
- 2 cloves garlic, crushed
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 200-225 g smoked salmon, or thereabouts
- 100 g grated hard cheese e.g. gruyere or cheddar (optional)
Instructions
- 1-2 tablespoon butter, to grease the dishPreheat the oven to 180°C (350°F). Thoroughly butter a medium/large baking dish.
- 900 g (2 lb) potatoesPeel the potatoes and cut into thin slices – around 4-5mm (¼ inch). Use a paper towel to pat some of the moisture off the potato slices, then put them into a large bowl.
- 600 ml (2⅔ cups) double (heavy) cream, 2 cloves garlic, crushed, ¼ teaspoon ground nutmeg, ½ teaspoon ground black pepperCombine the cream, crushed garlic, nutmeg and pepper and pour over the potato slices. Mix thoroughly so all the slices are well covered in the cream.
- 200-225 g (7-8 oz) smoked salmon, or thereaboutsArrange a third of the potato slices in an even layer in the bottom of the buttered dish. Cover with half the smoked salmon.
- Make a second layer of potato using half the remaining potato slices. Cover with the remaining smoked salmon.
- Arrange the rest of the potato slices on top of the smoked salmon. Pour any remaining cream over the top of the potatoes and smoked salmon. It may well look like a lot of cream – be brave!
- 100 g (⅞ cups) grated hard cheese e.g. gruyere or cheddar (optional)If you're using the grated cheese, sprinkle it in a nice even layer on top of the potatoes.
- Bake the smoked salmon dauphinoise at 180°C (350°F) for at least an hour, until the potatoes are cooked through and soft, and the top of the dauphinoise is golden and bubbling. (You can leave this in the oven to keep hot for a while after it is 'done'. Cover the top with foil if it starts to get too brown.)
- Serve and enjoy!
Nutrition
More delicious fish recipes
Other deliciously simple fish dishes you might enjoy include
This post was originally published in March 2014. It was updated with new photographs in May 2023.
Michelle Dennis
Good but a bit bland. Added salt and more cheese after cooking to add more flavor. Would add fresh chives if I had them on hand.
Helen
Hi Michelle, thanks for your feedback. I guess it must make a difference which smoked salmon you use as the one I buy is probably saltier than I would like! Fresh chives sounds like a delicious addition 🙂
Take care and all the best, Helen.
Liza
Oh my goodness, I love this recipe! The flavors of the smoked salmon and creamy, garlicky potatoes are a match made in heaven!
Helen
Thanks Liza – so happy to hear that you like it so much!
Kim
Wow this looks amazing! I’m sure the garlicky cream really accents the smoky flavor of the salmon. I have to try this!
Helen
Thanks Kim. If you love garlic and smoky flavours you’ll definitely enjoy this!
Casey
We had this yesterday for dinner. I’m not sure if I loved the salmon or the potato part more, but it was absolutely delicious! So indulgent.
Helen
Thanks Casey – so happy to hear you enjoyed it 😀
Rachel varley
My husband only has plant based milks. Would this work with rich whip or alpro soya single? I’m thinking they might be too sweet. Any ideas? Thanks
Helen
Hi Rachel. I think rich’s would definitely be too sweet. Alpro or Oatly would probably be a better alternative, although I haven’t personally tried this with either. If you do have a go please come back and tell us how it worked out! Thanks and all the best, Helen.
Lubna
Never had the combination of fish, heavy cream and cheese. This looks like a must-try recipe. I am thinking of the flavour, this recipe carries….Yum!
Helen
Thanks Lubna. The ingredients all come together into something delicious, rich, and really comforting. I hope you enjoy this as much as we do!
Chenee
Absolutely delicious! I love how creamy it came out.
Chenee
This looks absolutely amazing. I love smoked salmon and I’m sure that the cream sauce makes it even better!
Helen
Thanks Chenee – cream sauce makes everything better!
Sangeetha
Sounds absolutely mouth-watering! The combination of smoked salmon, sliced potatoes, and double cream sounds like a match made in heaven. It’s great to have a recipe that is both easy and luxurious, perfect for a special family dinner or a cozy night in!
Helen
Thanks Sangeetha! Yes, I love that it’s so easy to make but so special to eat 🙂