Smoked salmon potatoes gratin

  

Smoked salmon potatoes gratin 45 min / 1 hour Ingrédients 1 kg Russet or Yukon gold potatoes 100 Gr Smoked Salmon 1 or 2 mince garlic clove 50 g Organic butter 50 cl Organic Whole milk 160 g Organic gruyère cheese 40 cl organic crème fraîche (recipe include) Sea salt & pepper to taste Maison Cote Salmon delight (2 tea spoon)

Smoked salmon scallop potatoes (6 portion)

1: Preheat the oven at 180 C Cut potatoes with a mandolin (0,5 cm thick). Rinse in cold water dry on a clean cloth.

2: Add the potatoes in a pot cover with milk, salmon delight & sea salt

3: Bring to a boil on medium heat then reduce to low, cook 10 Min stir once in wild

4: In a Gratin dish caress the bottom with garlic, butter well & start build your dish with the potatoes and smoked salmon when half fill add half of the gruyere, creme fraiche, pepper add the rest same as prior cover with gruyere the balance of creme fraiche.

5: bake 1 hour at 180 ºC. it ready when golden 

Remove from oven and let rest for 10 Min cover so the starch could bind all together 

Enjoy

Crème fraîche

1 cup heavy or whipping cream, room temperature
1 tablespoon buttermilk or 1/2 cup sour cream, room temperature

In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm.

Stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.