Salmon Potato Au Gratin

I made this Creamy Salmon Potato Au Gratin by layering thinly sliced russet potatoes with flaky baked salmon, parmesan cheese, and a rich cream sauce. As it bakes, the potatoes become tender while the cream thickens into a silky sauce that coats every layer. The parmesan adds a savory, nutty flavor and the panko topping turns golden brown and crisp. Every bite is loaded with flaky salmon, creamy potatoes, melted cheese, and a perfectly crunchy finish that makes this dish the definition of comfort food.

Why You'll Love This Recipe

Rich, creamy, and incredibly satisfying

Perfect use for fresh or leftover salmon

Simple ingredients with gourmet results

Great make-ahead meal

Crispy golden topping adds amazing texture

Family-friendly comfort food

Elegant enough for holidays and dinner guests

Recipe Variations

Garlic Parmesan Version

Add 3 to 4 cloves of minced garlic to the cream mixture.

Smoked Salmon Au Gratin

Replace baked salmon with smoked salmon for a richer flavor.

Seafood Gratin

Add shrimp, crab, or scallops alongside the salmon.

Gruyère Version

Substitute Gruyère cheese for part of the Parmesan.

Herb Lover's Version

Add fresh rosemary, parsley, and chives between the layers.

Bacon & Salmon Au Gratin

Sprinkle cooked crumbled bacon between the layers for extra flavor.

Spinach Salmon Gratin

Add sautéed spinach between the potato layers.

Salmon Potato Au Gratin

This Salmon Potato Au Gratin combines tender layers of russet potatoes, flaky baked salmon, parmesan cheese, and a rich cream sauce. Baked until golden and bubbly, it's an elegant comfort food dish that's perfect for weeknight dinners or special occasions.

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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 American

Servings 6

Ingredients

  

Salmon

• 1 pound salmon fillets
• ¼ teaspoon kosher salt

Cream Mixture

• ½ cup whole milk
• 1½ cups heavy whipping cream

Potato Layers

• 3 large russet potatoes peeled and sliced ⅛-inch thick
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon dried thyme

Topping

• 1 cup grated Parmesan cheese
• 2 tablespoons panko breadcrumbs
• Fresh thyme for garnish optional

Instructions

 

• Preheat the oven to 425°F (218°C). Sprinkle the salmon fillets with ¼ teaspoon kosher salt and let them rest for 15 minutes. Bake for approximately 10 minutes, or about 5 minutes per ½-inch thickness. Remove from the oven and allow the salmon to cool slightly. Using a fork, gently flake the salmon into bite-sized pieces.
• Reduce the oven temperature to 350°F (177°C). Lightly grease an 8-inch or 2-quart baking dish with butter. Combine the whole milk and heavy cream in a measuring cup and set aside.
• Peel and thinly slice the potatoes. Place them in a large bowl. Add: 1 teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon dried thyme Toss until evenly coated.
• Arrange a layer of potatoes on the bottom of the baking dish, slightly overlapping the slices. Add half of the flaked salmon. Sprinkle with half of the Parmesan cheese. Pour half of the cream mixture over the layer.
• Repeat with the remaining potatoes. Add the remaining salmon. Top with the remaining Parmesan cheese. Pour the remaining cream mixture evenly over everything.
• Sprinkle the panko breadcrumbs evenly over the top.
• Bake uncovered for approximately 60 minutes or until: Potatoes are fork tender, Sauce is bubbling, and Top is golden brown. For additional browning, broil on High for 1 to 2 minutes.
• Allow the casserole to rest for 10 minutes before serving. Garnish with fresh thyme if desired and enjoy.

Video

Recipe Tips

Slice the potatoes as evenly as possible. Using a mandoline slicer or sharp knife helps ensure the potatoes cook evenly and become perfectly tender throughout the casserole.

Keyword potato recipes, salmon & potatoes, salmon potato casserole, salmon recipes

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