POTATO & SMOKED SALMON GRATIN
with CHEVRE
Serves 4-6
8 oz. smoked salmon, skin removed and flaked
2 lb. potatoes, with or without peels, thinly sliced
½ medium onion, chopped
2 large garlic cloves, minced
2 T. olive oil
¼ c. all-purpose flour
1 tsp. dried tarragon, or 1 T. minced fresh
1 tsp. salt
freshly ground pepper to taste
3 c. milk
8 oz. Cider Hill chevre
1. Preheat oven to 350ºF. Cook potatoes in lightly salted water about 5 min. Drain and set aside.
2. Cook onion and garlic in olive oil until tender. Stir in flour, tarragon, salt and pepper. Add milk all at once, then cook and stir until thickened and bubbly. Remove from heat.
3. Grease a 2½-3 qt. au gratin or baking dish. Layer half of the potatoes, half the smoked salmon, half the sauce and 1/3 of the chevre; repeat. Refrigerate remaining 1/3 of chevre to add at the end of baking.
4. Cover and bake 35 min. Uncover, top with remaining cheese and bake another 35 min., till potatoes are tender and top is nicely browned. Let stand 10 min. before serving.
ARCHIVED RECIPES
Goat Cheese, Artichoke & Smoked Ham Strata
Salmon, Dill & Cream Cheese Spread
Goat Cheese & Basil-Stuffed Chicken Breasts