Creamy, Dreamy Salmon Potato Gratin Recipe Is A Flavor-Packed Dinner Winner
Potato gratin is one of my all-time favorite comfort food sides. So, when our test kitchen pros came up with this Salmon Potato Gratin recipe, I couldn’t wait to dig in. It combines the cozy side dish I crave with flaky fish fillets. How fun is that! Plus, this creamy casserole is a complete meal. Best of all, it’s easy for a weeknight but special enough for company.
The sauce is made with half-and-half for extra richness. We toss in onions, cherry tomatoes and fennel seeds along with the potatoes. The tomatoes burst during cooking and add a tangy-sweet pop while the fennel imparts a surprising savory note. Once cooked, place the salmon on top and bake until just cooked through. Finish with a sprinkling of fresh lemon, garlic and parsley and it’s ready to eat. Cook along with our video then let us know what you think.
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Ingredients
- 1 1/2 cups half-and-half
- 2 Tbs. all-purpose flour
- 3/4 tsp. salt
- 1/4 tsp. + 1/8 tsp. pepper
- 1 1/2 lbs. all-purpose potatoes, peeled, cut in 1/8"-thick slices
- 1 onion, thinly sliced
- 1 1/2 tsp. fennel seeds, crushed
- 1 cup cherry tomatoes, halved
- 4 salmon fillets, 1 1/4 lbs.
- 2 Tbs. chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp. grated lemon zest
Instructions
Preheat oven to 400°F. Coat 11"x7" baking dish with cooking spray. In large bowl, whisk together half-and-half, flour, 1/2 tsp. salt and 1/4 tsp. pepper. Stir in potatoes, onion and 1 tsp. fennel seeds; transfer to baking dish. Top with cherry tomatoes; cover with foil. Bake 20-25 minutes or until tender.
Sprinkle salmon with remaining salt, pepper and fennel seeds. Uncover potatoes. Place salmon on top. Bake uncovered 7-8 minutes or until salmon is cooked through. Combine parsley, garlic and lemon zest; sprinkle over top.
Nutrition
- Calories: 480 cal
- Fat: 18 gram
- Saturated Fat: 8 gram
- Protein: 37 gram
- Carbohydrate: 41 gram
- Fiber: 3 gram
- Cholesterol: 95 mg
- Sugar: 8 gram
- Sodium: 568 mg
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This story was originally published April 21, 2025 at 5:25 AM.