Description
An elegant and cozy holiday dish featuring creamy potato gratin layered with melty Gruyère and paired with citrus-glazed, pistachio-crusted salmon. A festive centerpiece that’s easy to make yet impressively delicious.
Ingredients
Scale
- 2 pounds Yukon Gold Potatoes, thinly sliced
- 2 cups Heavy Cream
- 2 cloves Garlic, minced
- 1 tablespoon Fresh Thyme
- A pinch of Nutmeg
- Salt and Black Pepper to taste
- 1 ½ cups Gruyère Cheese, shredded
- 4 Salmon Fillets (6 oz each)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- ½ cup Pistachios, crushed
- 1 teaspoon Orange Zest
Instructions
- Preheat your oven to 375°F and grease a baking dish with butter or oil.
- In a saucepan, heat cream with garlic, thyme, nutmeg, salt, and pepper. Stir in half the cheese until melted.
- Layer potato slices in the baking dish. Pour cream mixture evenly over them.
- Top with remaining cheese. For the salmon, mix Dijon, honey, and zest, then coat each fillet and press in the crushed pistachios.
- Bake the gratin for 45-50 minutes until golden. Roast the salmon on a sheet pan for 12-15 minutes.
- Let both gratin and salmon rest 5-10 minutes before serving.
- Plate the gratin and salmon side by side with your choice of vegetables or salad.
Notes
- Letting the gratin rest helps it slice cleanly.
- Use a thermometer to keep salmon tender at 125°F.
- Toasting the pistachios boosts their flavor.
- Add lemon zest to the cream for brightness.
Nutrition
- Serving Size: 1 plated serving
- Calories: 620
- Sugar: 4g
- Sodium: 480mg
- Fat: 40g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg
Keywords: potato gratin, holiday salmon, festive dinner, pistachio crusted salmon, creamy potatoes