Smoked salmon dauphinoise

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

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

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Smoked salmon, sliced potatoes and cream combine to make this easy, tasty and thoroughly luxurious smoked salmon dauphinoise.

4.75 from 8 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine European, French

Servings 6

Calories 584 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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 dish
  Preheat the oven to 180°C (350°F). Thoroughly butter a medium/large baking dish.
• 900 g (2 lb) potatoes
  Peel 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 pepper
  Combine 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 thereabouts
  Arrange 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

Nutrition Facts

Smoked salmon dauphinoise

Amount per Serving

Calories

584

% Daily Value*

Fat

 

45

g

69

%

Saturated Fat

 

28

g

175

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

12

g

Cholesterol

 

143

mg

48

%

Sodium

 

422

mg

18

%

Potassium

 

805

mg

23

%

Carbohydrates

 

30

g

10

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

16

g

32

%

Vitamin A

 

1737

IU

35

%

Vitamin C

 

30

mg

36

%

Calcium

 

209

mg

21

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword fish, garlic, potato, smoked salmon

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This post was originally published in March 2014. It was updated with new photographs in May 2023.