Salmon and Potato Casserole - Emeril
I am guilty of favoritism. I usually think about what my husband likes because he is more difficult to please than I am. More and more, I notice more potato recipes and more salmon recipes and in this case both in one meal. These are for me although he likes both salmon and potatoes, as well.
If it was up to me, I would probably have potatoes and salmon daily which does not make a healthy diet. A little cheese makes it all that much better. This recipe lacks the cheese but it is has the cream, which I rarely use. I did cut back the recipe back in terms of the cream, the butter and the salmon. This is a tasty meal and serves for breakfast, lunch or dinner.
I made this, last week, and I am hoping, I am accurate on the measurements. I think this is accurate but I am pretty sure, there is a lot of room, for interpretation, within the recipe.
Salmon and Potato Casserole (adapted) Recipe courtesy Emeril Lagasse, adapted from Emeril's Potluck, William Morrow Publishers, New York, 2004
1 tablespoon olive oil1/2 cup ground potato chips
3 large potatoes, peeled and cut into 1/8-inch-thick slices
14 teaspoon freshly ground white pepper
1/2 pound smoked salmon, cut into thin slices
1 tablespoon plus 1 teaspoon finely chopped fresh dill
4 large eggs
1 1/2 cups heavy cream
Preheat the oven to 400 degrees F.
Lightly grease a 9 casserole dish with 1 tablespoon olive oil.
Coat the greased casserole with 3 tablespoons potato chip crumbs.
Lay about half of the potatoes in the casserole dish, overlapping them in a shingle pattern. Season the potato layer with 1/4 teaspoon white pepper.
Lay half the salmon slices over the potatoes and sprinkle the salmon with 1 teaspoon chopped dill.
Lay the other half of the potatoes over the salmon, once again in a shingle pattern, and season with another 1/4 teaspoon white pepper.
Combine the eggs with the heavy cream 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.
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