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1
Preheat the oven to 400 degrees F.
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2
Lightly grease a 9 by 13-inch casserole dish with 1 tablespoon melted butter.
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3
Coat the greased casserole with 3 tablespoons bread crumbs.
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4
Lay about a third of the potatoes in the casserole dish, overlapping them in a shingle pattern.
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5
Season the potato layer with 1/4 teaspoon salt and 1/4 teaspoon white pepper.
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6
Lay half the salmon slices over the potatoes and sprinkle the salmon with 1 teaspoon chopped dill.
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7
Lay half the remaining potatoes over the salmon, once again in a shingle pattern, and season with another 1/4 teaspoon salt and 1/4 teaspoon white pepper.
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8
Lay the remainder of the salmon over the potatoes, and sprinkle with 1 teaspoon chopped dill.
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9
Arrange the rest of the potatoes over the salmon and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper.
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10
Combine the eggs with the heavy cream and 2 tablespoons melted butter in a medium bowl.
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11
Whisk to combine.
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12
Pour the egg and cream mixture over the casserole and wrap with aluminum foil.
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13
Place the casserole dish in the oven and bake on the middle rack of the oven for 30 minutes.
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14
Remove the casserole from the oven, peel away the foil, and sprinkle the remaining bread crumbs over the top.
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15
Place the casserole back in the oven and bake until the top is golden brown and the potatoes are tender, about 30 minutes more.
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16
Remove the casserole from the oven and allow to cool for 15 to 20 minutes before serving.
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17
Sprinkle the remaining 2 teaspoons of chopped dill over the casserole.
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18
Serve, drizzled with the remaining 1/2 cup melted butter and garnished with lemon wedges.
