Grilled Salmon Potato Au Gratin
12 oz Grilled salmon ( Sold in your Sea Breeze Fish Market)
2 Tbsp EVOO
1 Large Roasted bell Pepper
¾ lb Yukon Gold Potatoes
2 cups coarsley grated soft white cheese
1 ½ cups half-half
1 Tbsp flour
1 small bunch freshly chopped thyme
Salt and pepper
¾ cups panko bread crumbs
-
Heat oven to 400 Degrees. Coat all sides of a deep dish baking dish with EVOO.
-
Roast red pepper (either on an open flame, bbq grill or coat with oil and put in a 500 degree oven until it is completely black) scrape all the black off the pepper and cut into thin strips.
-
Begin to layer the potatoes around the dish, slightly overlapping each other. Sprinkle 1/3 of the time, 1/3 of salmon, 1/3 red pepper and 1/3 cheese. Continue this 2 more times. Saving enough cheese to melt at the of baking. Combine the flour and half-half. Slowly mixing the flour in and whisking quickly, so the flour does not clump up and leave chunks. Pour atop the potatoes and push down, covering the potatoes.
-
Cover with foil and bake 45-50 minutes. When finish take off foil and make sure the potatoes are tender. Turn broiler to high, add remaining cheese and bread crumb. Put back in under the broiler 6-8 inches and brown the bread crumbs, about 3-4 minutes.