Thinly sliced potatoes layered with onions, parsley, smoked salmon, generous amounts of cheese, and a smoky paprika cream sauce, finished with panko crumbs and baked until crisp on top and silky beneath.
Cheesy Potato Gratin with Smoked Salmon and Paprika Cream Sauce
This gratin elevates a simple roast into a memorable meal. It’s rich and comforting, yet straightforward to prepare. Serve it alongside a green vegetable for a complete dinner that’s elegant enough for guests, cozy enough for date night, and easy enough to make on a busy weeknight.
Paprika Cream Sauce — Big Flavor, No Heavy Cream
The paprika cream sauce gives this dish its silky, smoky character without relying on heavy cream. It’s essentially a quick béchamel flavored with Spanish smoked paprika and a touch of cayenne for depth. The sauce comes together in under ten minutes and is the key to the gratin’s luscious texture and bold flavor.
Smoked Salmon — Or Crab, Lobster, or Sausage
Smoked salmon pairs wonderfully with the creamy potatoes and paprika sauce, adding a subtle smokiness and silky texture. If you prefer, you can substitute lump crab or cooked lobster meat for a sweeter seafood note, or use slices of smoked sausage for a non-seafood variation. The recipe is flexible — choose what you enjoy.
📖 Recipe
Potato Gratin with Smoked Salmon and Paprika Cream
Ingredients
For the Paprika Cream Sauce:
- 1 ¾ cups whole milk
- 2 ½ tablespoons all-purpose flour
- 1 tablespoon Spanish smoked paprika
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 ½ tablespoons butter, divided
For the Potato Gratin:
- 3 tablespoons butter, divided (plus more for buttering the baking dish)
- 1 cup minced onions
- 1 tablespoon dried thyme
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ cup chopped fresh parsley
- ½ cup half-and-half
- 2 lb Yukon Gold potatoes (Russets also work)
- 4 oz smoked salmon (or substitute crab, lobster, or smoked sausage)
- ¾ cup panko bread crumbs
- 4 cups grated medium white cheddar or muenster cheese
Instructions
Make the Paprika Cream Sauce:
- Heat the milk just until bubbles form around the edge (about 90 seconds in the microwave) and set aside.
- In a small bowl, whisk together the flour, smoked paprika, cayenne, salt, and pepper.
- Melt 2½ tablespoons of butter in a medium saucepan over medium heat. Add the flour and spice mixture and cook, stirring constantly, for about 2 minutes to remove the raw flour taste.
- Remove the pan from the heat and slowly add the warm milk, whisking constantly until the mixture is smooth.
- Return the pan to medium heat and bring the sauce to a boil, stirring continually and scraping the edges. Let it boil for 1 minute, then remove from the heat and stir in the remaining tablespoon of butter. Taste and adjust seasoning as needed. Cover and keep warm while you prepare the gratin.
Make the Potato Gratin:
- Preheat the oven to 375°F (190°C) and butter an 8- or 9-inch square baking dish.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced onions and cook until soft and translucent, about 5–6 minutes. Stir in the dried thyme, garlic, and salt and cook for another minute. Remove from the heat, then stir in the parsley and half-and-half. Set aside.
- Fill a large saucepan with water, add 1 tablespoon of salt, and bring to a boil.
- Peel the potatoes and slice them ¼-inch thick. The quickest method is a mandoline if you have one. Drop the slices into the boiling water and cook until just tender, about 6 minutes. Drain in a colander.
- Arrange half the potato slices in an even layer in the buttered baking dish. Spread the onion mixture over the potatoes, scatter pieces of smoked salmon on top, and sprinkle with 1 cup of grated cheese. Add the remaining potato slices in an even layer and press down gently with a spatula to compact the gratin. Top with 1½ cups of cheese, pour the paprika cream sauce evenly over the dish, and finish with the remaining 1½ cups of cheese.
- Melt the remaining tablespoon of butter in a small bowl, add the panko bread crumbs, and pulse briefly in a food processor or mix until the crumbs are coated with butter. Spread the panko mixture evenly over the gratin. Place the baking dish on a baking sheet to catch any drips and bake 35–40 minutes, until the top is golden and the sauce bubbles around the edges.
- Let the gratin rest 10 minutes before serving to allow it to set and make it easier to slice. Serve warm.
Nutrition Information:
Amount Per Serving:
Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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