Saucy Salmon Fennel and Potato Gratin Dauphinoise
Indulge in a luxurious twist on a classic with this Saucy Salmon Fennel and Potato Gratin Dauphinoise—an elegant yet comforting baked dish that masterfully combines silky salmon fillets, thinly sliced fennel, and creamy layers of Yukon gold potatoes. Bathed in a luscious garlic-thyme-infused cream sauce and topped with a golden Parmesan crust, this recipe elevates traditional gratin dauphinoise into a complete gourmet meal. The fennel’s subtle anise notes perfectly balance the richness of the salmon, while a hint of lemon zest and optional white wine add vibrant depth. Whether served with a crisp green salad or tender steamed vegetables, this indulgent dish is sure to impress at any dinner table. Perfect for cozy family dinners or special occasions!
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Recipe Information
Ingredients
- 4 fillets (approximately 6 ounces each) Salmon fillets
- 1 large, thinly sliced Fennel bulb
- 900 grams (thinly sliced into 1/8-inch rounds, ideally Yukon gold or similar) Potatoes
- 500 milliliters Heavy cream
- 250 milliliters Whole milk
- 3 cloves (minced) Garlic
- 2 teaspoons (chopped) Fresh thyme
- 20 grams (for greasing the dish) Butter
- 80 grams (grated) Parmesan cheese
- 2 tablespoons Olive oil
- 1.5 teaspoons (divided) Salt
- 1 teaspoon (freshly ground, divided) Black pepper
- 1 teaspoon (from 1 lemon) Lemon zest
- 60 milliliters (optional, for sauce enhancement) White wine
Instructions
Preheat your oven to 190°C (375°F) and grease a large baking dish with the butter.
In a saucepan, combine the heavy cream, milk, minced garlic, fresh thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Heat gently until just simmering, then remove from heat.
Arrange a layer of potato slices at the bottom of the prepared baking dish, overlapping slightly. Top with a few slices of fennel. Repeat until all potatoes and fennel are used, reserving a thin layer of potatoes for the top.
Pour the cream mixture evenly over the layered potatoes and fennel. Shake the dish gently to allow the liquid to settle. Sprinkle the Parmesan cheese evenly over the top.
Cover the dish loosely with foil and bake in the preheated oven for 45 minutes.
While the potatoes bake, pat the salmon fillets dry with paper towels. Rub them with olive oil, lemon zest, 1/2 teaspoon of salt, and the remaining 1/2 teaspoon of black pepper.
After 45 minutes, remove the foil from the baking dish and place the salmon fillets on top of the potatoes. Optional: drizzle white wine over the salmon for added flavor.
Return the dish to the oven and bake, uncovered, for an additional 25-30 minutes, or until the salmon is cooked through (internal temperature of 145°F/63°C) and the potatoes are golden and tender.
Remove the dish from the oven and let it rest for 5-7 minutes before serving. Garnish with additional thyme if desired.
Serve hot, with a green salad or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.8 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 314 mg | 24% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1234 mg | 26% | |
*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.
