Filed Under: Dinner, north-american, Seafood, slow-cook, Under 20 Mins

Salmon and Potato Strata

Potato slices replace the usual bread in this homey, economical main dish. Serve with buttered green peas and a little chili sauce on the side.

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April 8th, 2012

Excerpted from Canada’s Slow Cooker Winners by Donna-Marie Pye © 2010 Robert Rose Inc . Reprinted with permission. All rights reserved.  

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Servings
4
Prep Time
15 minutes
Cook Time
8 minutes
Ingredients
  • 2 tablespoons butter
  • 1 cup thinly sliced leeks (white and light green parts only)
  • 2 tablespoons all-purpose flour
  • 3 cups half-and-half (10%) cream or evaporated milk
  • 1 Cup shredded gruyere or swiss cheese
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoons salt
  • 1/4 teaspoons freshly ground black pepper
  • 8 cups thinly sliced peeled yellow-flesh potatoes (8 to 10)
  • 2 cans (each 71/2 oz/213 g) red sockeye salmon, drained and skin removed, broken into pieces
  • 1 cup dry bread crumbs
  • 3 tablespoons butter, melted
    • Directions
  • 1.

    In a skillet, melt 2 tbsp (30 mL) butter over medium-high heat. Saute leeks for about 5 minutes or until softened. Sprinkle flour over leeks and stir to coat. Gradually add cream, whisking constantly, and bring to a boil. Remove from heat and stir in Gruyere, dill, salt and pepper until cheese has melted.

  • 2.

    Spoon 1 cup (250 mL) of the leek mixture into prepared slow cooker stoneware. Spread one-third of the potatoes over the leeks. Spread salmon over potatoes. Arrange the remaining potatoes on top. Pour the remaining leek mixture over potatoes.

  • 3.

    In a medium bowl, combine bread crumbs and melted butter. Sprinkle over mixture in stoneware.

  • 4.

    Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until strata is heated through and potatoes are tender.

    • Salmon and Potato Strata
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    Comments (2)

    Leave a Comment
    1. Yvonne says:
      April 24, 2012 at 10:58 am

      Is it 1 cup of bread crumbs??

      Reply

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