Rich and tasty! This potato and salmon gratin is easy to make and uses tinned salmon for convenience. Serve alongside a salad for a complete meal.
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500g small potatoes
2 (200g) tins salmon, drained
2 tablespoons vegetable oil
1 onion, sliced into half rings
2 tablespoons mayonnaise
1 teaspoon dried thyme
salt and pepper, to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 220 C / Gas 7.
Bring a large saucepan of water to the boil and add the potatoes. Cook until tender, about 10 minutes, drain. Alternatively, prick all over with a fork then microwave covered for 3 to 4 minutes. Allow to cool (placing in the fridge will speed this process up).
Flake the salmon with a fork and scatter evenly in the bottom of an ovenproof casserole dish.
Warm the vegetable oil in a frying pan over a medium heat then add the onion and cook and stir until soft, about 4 to 6 minutes. Sprinkle over the top of the salmon.
Grate the potatoes directly into the dish on top of the onion layer (grating directly into the dish will help to keep them fluffy).
Blend 2 tablespoons of mayonnaise with milk then mix in the thyme, salt and pepper. Pour over the potatoes.
Bake for 20 to 25 minutes until golden brown on top and piping hot. Remove from the oven and serve.