Salmon and Potato Broccoli Gratin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 433.8
- Total Fat: 19.8 g
- Cholesterol: 57.9 mg
- Sodium: 1,537.1 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 5.2 g
- Protein: 26.7 g
View full nutritional breakdown of Salmon and Potato Broccoli Gratin calories by ingredient
Introduction
A friend served this when we came to dinner and it was wonderfully tasty. The recipe is from Waitrose A friend served this when we came to dinner and it was wonderfully tasty. The recipe is from WaitroseNumber of Servings: 4
Ingredients
-
750g waxy potatoes, such as Nicola or Charlotte, peeled and thickly sliced
250g broccoli, broken into small florets
2 x 100g packs Waitrose Ingredients Prime Scottish Hot Smoked Salmon Flakes
350g tub Waitrose Fresh Cheese Sauce
50g Waitrose English Cheddar, grated
Salt
Freshly ground black pepper
Directions
Preheat the oven to 190°C, gas mark 5. Butter a 2-litre shallow ovenproof dish.
Cook the potatoes in a large pan of boiling water for 7 minutes, add the broccoli, then cover and cook for a further 2-3 minutes, until the potatoes and broccoli are tender. Drain thoroughly.
Place half the potatoes and broccoli in the dish. Scatter over half the salmon, season then spread with half the cheese sauce. Repeat layers and sprinkle the cheese over the top. Bake for 25 minutes until top is golden.
To get ahead, this dish can be prepared for the oven and kept in the fridge, covered in clingfilm, for up to 24 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user BRONTE7723.
Cook the potatoes in a large pan of boiling water for 7 minutes, add the broccoli, then cover and cook for a further 2-3 minutes, until the potatoes and broccoli are tender. Drain thoroughly.
Place half the potatoes and broccoli in the dish. Scatter over half the salmon, season then spread with half the cheese sauce. Repeat layers and sprinkle the cheese over the top. Bake for 25 minutes until top is golden.
To get ahead, this dish can be prepared for the oven and kept in the fridge, covered in clingfilm, for up to 24 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user BRONTE7723.