Serves 10
- 2kg floury potatoes, cut into thin slices (or use mandolin or food processor slicer)
- 2 tbsp olive oil
- 2 red onions, sliced
- 2 tbsp plain flour
- A few handfuls of baby spinach
- Butter, for greasing
- 8 salmon fillets, sliced (make sure skin removes)
- 5 cloves garlic finely grated or crushed
- 600 double cream
- 300ml milk
- 150g grated Gruyère
- Preheat the oven to 180°C/fan160°C/gas 4.
- Slice the potatoes and dunk whole lot in a saucepan of cold water. Lay out a tea towel on a work surface. Rinse the potatoes and drain, using a second clean tea towel pat try the spread out on towel on work top blotting to get as much water off as possible. Leave to dry out whilst getting on with other elements.
- Heat the olive oil in a frying pan and fry the red onion for 10-15 minutes or until soft, then stir in the flour and season well. (Watch to make sure they don’t catch.)
- Wilt the spinach in a pan with a lid over a gentle to medium heat, then squeeze out the excess liquid.
- Heat the cream in a very large pan or casserole dish until just boils then reduce heat and season and add garlic stirring thoroughly.
- Pull up the corners of your tea towel to scoop the potatoes and carefully pop into the cream and stir to coat well.
- Gently warming for 5 mins turning occasionally to coat then turn off heat and leave whilst you prep the dish.
- Butter two 32x24cm ovenproof dishes and layer up the potatoes and onion with the salmon and the spinach, ending with a layer of potato.
- Pour the remaining cream over the top.
- Sprinkle with the Gruyère and bake for 30 - 40 minutes, until golden and bubbling.
- (If freezing for advanced prep do so before topping with cheese. When cool, wrap dish in clingfilm first then foil. When ready to cook top with the cheese before cooking from frozen for an hour- cover with foil after 30 mins if colours too much )
- Enjoy!
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