Best 8 Gravlax Potato Gratin Laxpudding Recipes

GRAVLAX-POTATO GRATIN (LAXPUDDING)

Steps:

• Preheat oven to 350 F. Peel and slice potatoes, about ¼ inch thick. Peel and thinly slice the onion. Grease the baking dish with 1 tablespoon butter. Layer the potatoes across the bottom; add a layer of onions, followed by a layer of gravlax. Repeat with one more layer each of potato, onion, and gravlax; finish with a layer of potato, then a final layer of onion. (Note: Based on the exact size and shape of your baking dish, you may have extra ingredients. Use the remainder to make a second, smaller gratin, or reserve the ingredients for another use.)
• Crack eggs into a bowl; add the milk, then whisk to combine. Add white pepper and salt, and stir to combine. Pour over the casserole dish, just to cover the top, distributing evenly. Finely chop ¾ of the dill; sprinkle over the top of the casserole. Bake in the oven until potatoes are cooked through and the top is golden brown, 40-45 minutes.
• Test potatoes for doneness by inserting a knife through the layers of the gratin. It should slide in smoothly and come out clean. Allow to rest for about 10-15 minutes.
• Meanwhile, melt remaining butter in a small skillet. Plate the gratin, and top each serving with a dill sprig and a generous drizzle of melted butter. Serve with fresh lemon wedges.

SUPER EASY POTATO GRATIN

Steps:

• Gather the ingredients. Preheat the oven to 350 F (175 C/Gas Mark 4).
• Peel, rinse, and dry the potatoes and slice as thinly as possible (a mandoline is good for this, but a sharp knife works too).
• In a large saucepan, place the potatoes, milk, cream, 1 of the crushed garlic cloves, salt to taste, a dash of pepper, and a dash of nutmeg or mace.
• Bring to a very gentle boil over medium-low heat and simmer for 10 minutes until the cream thickens.
• Remove from the heat and add the grated Gruyère. Stir until the cheese has melted.
• Generously grease a 1 1/2 to 2-quart baking dish with 1 teaspoon of the butter, then rub the dish all over with the remaining lightly crushed clove of garlic.
• Pour the potato mixture into the dish, using a spoon to gently move the potatoes in the cream mixture to make sure they are all covered.
• Finely slice the brie into long strips and lay across the top of the gratin. Dot the surface with the remaining 2 tablespoons butter. Season with salt and pepper.
• Bake for about 40 minutes or until the top is bubbly and golden brown and the potatoes are soft when pierced with a knife. If the top is browning too quickly before the potatoes are cooked, cover with aluminum foil. Serve immediately. Enjoy.

LAXPUDDING

Steps:

• Heat oven to 180C/160 fan/gas 4. In a large saucepan, mix together the creams and the milk, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time.
• Season well and spoon one-third of the potatoes into a greased deep dish. Put half the gravadlax and dill on top, then add another one-third of the potatoes, then the rest of the gravadlax and dill. Finish with a final layer of potatoes.
• Bake for 1 hr 10 mins or until the vegetables are completely tender. You may need to cover the top with foil after 1 hr to stop it becoming too dark. Serve with a green salad with a sharp dressing (the laxpudding will benefit from something clean to contrast with the richness of this dish).

LAX PUDDING

Steps:

• Casserole: Place potatoes in a large pot, and cover with 2 inches water. Add salt and dill stalks. Bring to a boil, reduce heat, and simmer until you can just pierce potatoes with a fork, 7 to 10 minutes. Pour off water, and discard dill stalks. Place paper towel across top of pot (not directly on potatoes), and let potatoes steam and cool 1 hour.
• Preheat oven to 350 degrees. Peel potatoes, and cut into 1/4-inch-thick slices. Melt 3 tablespoons butter in a saute pan, and saute onion until softened, about 10 minutes.
• Butter a 9-by-13-inch baking dish. Layer potatoes and gravlax, beginning and ending with potatoes, sprinkling each layer with chopped dill, sauteed onion, and pepper.
• Whisk together eggs, half-and-half, and cream; season with pepper. Pour egg mixture over potatoes and gravlax, and dot with remaining 3 tablespoons butter. Bake until golden on top and bubbling around the edges, 45 minutes to 1 hour.
• Dill butter: Meanwhile, mix all ingredients together, and roll into a log.
• Let casserole cool slightly, 5 to 10 minutes, and serve warm with dill butter.

SALMON GRAVLAX TARTARE ON CRISP POTATO SLICES

Steps:

• For the Gravlax Cure:
• Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.
• For the Tartare:
• In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
• Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres - then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.
• For The Crisp Potato Slices:
• Position a rack in the top third of the oven and preheat to 350°F.
• Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.

GRAVLAX

Steps:

• Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
• Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
• Serve with Hovmastarsas, sweet dill and mustard sauce.
• Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.

MADAME LARACINE'S GRATIN DAUPHINOIS (MADAME LARACINE'S POTATO GRATIN)

Steps:

• Preheat the oven to 375 degrees.
• Place the potatoes in a large saucepan and cover with the milk and water. Add the garlic, salt and bay leaves and, with the pan partially covered, bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
• Using a large, flat strainer, transfer half the potatoes to an eight-cup gratin dish. Sprinkle with nutmeg, pepper, half the cream and half the cheese. Cover with the remaining potatoes and sprinkle again with pepper, nutmeg and the remaining cream and cheese. (Discard the milk, water and herbs in which the potatoes were cooked.)
• Bake until the gratin is crisp and golden on top, about one hour. Serve immediately.

GRAVADLAX TEMPTATION

Steps:

• Peel potatoes and cut into very thin chips. A mandolin makes this easy; otherwise thinly slice, stack them and cut through the stack into sticks. Put the chips in a bowl and cover with cold salted water.
• Cut the gravadlax into wide strips. Finely chop the onions. Melt a large knob of butter in a small pan, add the onion and fry for 5 mins. Butter the inside of a shallow ovenproof dish, about 1.2 litre capacity. Heat oven to 190C/fan 170C/gas 5.
• Drain potatoes and spread one third over the dish. Season well. Scatter half the gravadlax and onion on top, then cover with another third of the potatoes. Scatter over remaining gravadlax and onion. Cover with remaining potatoes and season well. Warm cream and milk in a small pan until it simmers, then pour over the potatoes. Dot the top with butter and bake for 1 hr until potatoes are tender and the top golden. Cool for 5 mins before serving with a green vegetable such as broccoli or snap peas.