This tasty potato, salmon and dill spinach gratin will make everyone agree for dinner! Discover our simple recipe to prepare and very tasty.

Potato, salmon and spinach dill gratin



4 Servings

Prep time

30 minutes

Cooking time

40 minutes


  • 1 kg potatoes with firm flesh

  • 700 g Skinless salmon fillet

  • 300 g Spinach sprouts

  • 3 Shallots

  • 2 cloves garlic

  • 1 bunch Dill

  • 30 cl Milk

  • 30 cl Whole liquid cream

  • 40 g Butter

  • 1 C. floured flour

  • 1 C. olive oil

  • 2 pinches Grated nutmeg

  • Salt and pepper


  • Start this gratin recipe by washing, peeling and cutting the potatoes into fairly thin strips. Combine milk and cream in a saucepan. Add a peeled clove of garlic, nutmeg and a big pinch of salt. Boil the water. Pour the potato slices. Cook for 10 min, drain gently. Filter the cooking liquid.
  • Peel and chop the shallots. Brown them for 3 min in olive oil then add the spinach, rinsed and wrung out. Salt, pepper and continue cooking for 2 min. Drain.
  • Peel, peel and chop the remaining garlic clove. Chop the dill. Remove the bones from the salmon if there are any and cut the flesh into cubes. Heat 20 g of butter in a saucepan, add the sifted flour and mix. Pour the cooking liquid from the potatoes, whisking until the first bubbles. Add two-thirds of the dill, salt and pepper.
  • Preheat the oven to 200 ° C. Place a layer of potato rings in a buttered dish. Pour a little dill cream, divide the diced salmon and spinach, add the rest of the cream and cover with the potato slices. Place the rest of the butter cut in pieces on the gratin and bake for 20 min. Sprinkle with fresh dill and serve quickly.


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