Genevieve'S Gratin De Saumon (Salmon Au Gratin)

Name: Genevieve'S Gratin De Saumon (Salmon Au Gratin)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cans of salmon (usually 14 3/4 oz each; remove bones); 1 1/2 stick of unsalted butter (6 oz or ½ tbsp); 2 tablespoons All purpose flour; 1 1/2 can of evaporated milk (usually 12 oz each); 1/4 teaspoon Each of garlic powder, onion powder, and dried dill; 1/2 teaspoon Smoked paprika; 1 teaspoon Yellow mustard; Salt and pepper to taste; 1 3/4 cups Grated Parmesan cheese, divided; 1/4 cup Grated cheddar cheese do your choice; Optional - 2 tbsp chopped fresh chives and/or parsley and/or dill

Servings: persons

3 cans of salmon (usually 14 3/4 oz each; remove bones)
1 1/2 stick of unsalted butter (6 oz or ½ tbsp)
2 tablespoons All purpose flour
1 1/2 can of evaporated milk (usually 12 oz each)
1/4 teaspoon Each of garlic powder, onion powder, and dried dill
1/2 teaspoon Smoked paprika
1 teaspoon Yellow mustard
Salt and pepper to taste
1 3/4 cups Grated Parmesan cheese, divided
1/4 cup Grated cheddar cheese do your choice
Optional - 2 tbsp chopped fresh chives and/or parsley and/or dill

1
Melt butter, then lower heat and add flour. Stir until the flour is well incorporated into the butter, then slowly add the milk and the spices (except the salt). Stir constantly until it thickens. Add the cheese, stir, then add the salmon and the 1 1/2 cup parmesan. At this point, you can taste and add any salt (if needed) and any other seasonings you think is missing. Pour into a 9x13 pyrex, and top with the remaining grated parmesan and cheddar. Or if you have small shell like individual serving plates (see picture), you can use instead of a pyrez. Bake for about 30-40 minutes or until the top is golden brown. Before serving sprinkle with the chopped herbs. If you choose to use individual shell dishes, I do not know how many you may need, but off the top of my head I would say 8. Also, you may need to shorten the baking time to maybe 15-20 minutes.
2
NOTE: I find that I prefer to make this dish 2-4 hours in advance or even overnight, and then reheat it. This is because cooling the gratin tends to improve the consistency and even the flavor. But it is up to you. Bon Appetit!

1267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cans of salmon (usually 14 3/4 oz each; remove bones), 1 1/2 stick of unsalted butter (6 oz or ½ tbsp), 2 tablespoons All purpose flour, 1 1/2 can of evaporated milk (usually 12 oz each), and more.

Yes, Genevieve'S Gratin De Saumon (Salmon Au Gratin) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!