Smoked Salmon Dauphinoise

Served with a side of steamed asparagus or colorful green beans, this satisfying dish is just fancy enough for company. It’s also a sumptuous accompaniment for a main course of roast meat or poultry. 

Smoked Salmon Dauphinoise

Prep Time

80 minutes

Cook Time

20 minutes


4 Servings


1 1⁄2 pounds potato, Yukon Gold (very thinly sliced)
8 ounces salmon (smoked, flaked into pieces)
2 tablespoons dill, fresh (minced)
2 tablespoons shallot (minced)
1 cup heavy cream
1 cup milk
  salt (to taste)
  black pepper (to taste)


Heat the oven to 350 degrees F. Butter or oil a 3-quart casserole dish.

Place a third of the potatoes in the bottom of the casserole dish and sprinkle half each of the salmon, herbs and shallots over the potatoes. Season with salt and pepper, and place another third of the potatoes in the casserole dish. Top with the remaining salmon, herbs and shallots. Season with salt and pepper, and top with the remaining potatoes and another sprinkle of salt and pepper. Mix together the cream and milk, and pour over the potato mixture. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake another 15 to 25 minutes until the potatoes are tender and thoroughly cooked. Let sit for 15 minutes before serving.


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