Potato and Smoked Salmon Lasagna
Elevate your weeknight dinner routine with this creamy and indulgent Potato and Smoked Salmon Lasagna—a unique spin on the classic Italian favorite. This dish masterfully layers velvety Yukon Gold potatoes, rich béchamel sauce infused with Gruyère cheese and nutmeg, and delicate slices of smoky, flavorful salmon. Fresh dill adds a bright, herby contrast, making every bite wonderfully balanced. Unlike traditional pasta-based lasagna, thinly sliced potatoes provide a hearty yet gluten-free alternative, while the luxurious combination of ingredients creates a restaurant-worthy meal. Perfect for special occasions or cozy family dinners, this golden, bubbly creation is as comforting as it is elegant. Ready in just over an hour, it’ll soon become a standout addition to your recipe collection!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 200 grams Smoked salmon
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Gruyère cheese, shredded
- 2 tablespoons Fresh dill, chopped
- 1 teaspoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
Peel the Yukon Gold potatoes and slice them into very thin rounds (about 1/8-inch thick) using a mandoline or sharp knife. Set aside.
To make the béchamel sauce, melt the butter in a medium-sized saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk while whisking continuously to avoid lumps. Cook the mixture for 5-7 minutes until it thickens, ensuring it coats the back of a spoon.
Season the béchamel sauce with nutmeg, salt, and black pepper. Remove the pan from heat and stir in 1 cup of shredded Gruyère cheese until melted. Set the sauce aside.
Begin assembling the lasagna by spreading a thin layer of the béchamel sauce on the bottom of the prepared baking dish.
Place an even layer of potato slices over the sauce, slightly overlapping them. Add a layer of smoked salmon slices on top of the potatoes.
Spread a thin layer of béchamel sauce over the smoked salmon layer, followed by a sprinkle of chopped dill.
Repeat the layers (potato slices, smoked salmon, béchamel sauce, and dill) until all ingredients are used, finishing with a layer of potatoes topped with béchamel sauce.
Sprinkle the remaining 0.5 cups of shredded Gruyère cheese over the top layer.
Cover the baking dish with aluminum foil, ensuring it does not touch the cheese, and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a knife.
Let the lasagna rest for 10 minutes before slicing. Serve warm and garnish with additional fresh dill, if desired.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 5154 mg | 224% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 29.0 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 40.5 mcg | 202% | |
| Calcium | 2379 mg | 183% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4640 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
