Food Network: Salmon and Potato Casserole

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Salmon and Potato Casserole
Recipe courtesy Emeril Lagasse, adapted from Emeril's Potluck, William Morrow Publishers, New York, 2004

Ingredients
1/2 cup plus 3 tablespoons unsalted butter, melted
1/2 cup dried bread crumbs
3 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 teaspoon salt
3/4 teaspoon freshly ground white pepper
1 pound smoked salmon, cut into thin slices (about 20)
1 tablespoon plus 1 teaspoon finely chopped fresh dill
6 large eggs
3 cups heavy cream
Lemon wedges, for serving

Instructions
Preheat the oven to 400 degrees F.

Lightly grease a 9 by 13-inch casserole dish with 1 tablespoon melted butter. Coat
the greased casserole with 3 tablespoons bread crumbs. Lay about a third of the
potatoes in the casserole dish, overlapping them in a shingle pattern. Season the
potato layer with 1/4 teaspoon salt and 1/4 teaspoon white pepper. Lay half the
salmon slices over the potatoes and sprinkle the salmon with 1 teaspoon chopped
dill. Lay half the remaining potatoes over the salmon, once again in a shingle
pattern, and season with another 1/4 teaspoon salt and 1/4 teaspoon white pepper.
Lay the remainder of the salmon over the potatoes, and sprinkle with 1 teaspoon
chopped dill. Arrange the rest of the potatoes over the salmon and season with the
remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper.

Combine the eggs with the heavy cream and 2 tablespoons melted butter in a medium
bowl. Whisk to combine. Pour the egg and cream mixture over the casserole and wrap
with aluminum foil. Place the casserole dish in the oven and bake on the middle
rack of the oven for 30 minutes. Remove the casserole from the oven, peel away the
foil, and sprinkle the remaining bread crumbs over the top. Place the casserole
back in the oven and bake until the top is golden brown and the potatoes are
tender, about 30 minutes more.

Remove the casserole from the oven and allow to cool for 15 to 20 minutes before
serving. Sprinkle the remaining 2 teaspoons of chopped dill over the casserole.
Serve, drizzled with the remaining 1/2 cup melted butter and garnished with lemon
wedges.