Salmon, Spinach, & Potato Gratin; change

I first made this about 10 years ago. It’s an easy dish using both fresh and smoked salmon.

I decided it was time to redo the blog post and update the photos (which I’ve been doing a lot lately).

As long as I was doing that I decided to make it a ‘one-dish dinner’ by adding a vegetable.

Tossing in a bit of spinach is always easy.

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Salmon, Spinach, & Potato Gratin

Simmering the potatoes in the milk first helps the casserole cook faster and more evenly.

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: One Dish Dinners
  • Method: Oven


  • 2 medium potatoes, 10oz (300gr) total weight, thinly sliced
  • 1 cup (8oz, 240gr) milk
  • 8oz (250gr) fresh salmon, cut into 1″ (2.5cm) thick slices
  • 34oz (100gr) smoked salmon, roughly chopped
  • 7oz (200gr) (frozen) spinach, thawed, water squeezed out
  • 1/2 tsp dried dill weed
  • 1/3 cup (3oz, 90gr) Greek or plain yogurt
  • 1/2 cup (4oz, 120gr) shredded cheese


  • The potatoes:
  • Pour milk into a medium skillet and heat to simmering.
  • Add potatoes, in layers.
  • Simmer, uncovered, until potatoes turn translucent, about 15 minutes.
  • To assemble:
  • Remove 1/3 of the potatoes from the milk and arrange in a baking dish.
  • Spread smoked salmon on potatoes.
  • Top with 1/3 potatoes, in a layer.
  • Arrange spinach on potatoes and fresh salmon on spinach.
  • Top with remaining 1/3 potatoes.
  • Add dill, yogurt, to milk and stir well.
  • Pour over the top of the gratin.
  • Top with shredded cheese, cover with foil and bake, 400F (200C) for 20 minutes.
  • Uncover and bake 10 minutes longer, until cheese starts to brown.
  • Remove and serve.


  • Serving Size: 1/2 recipe
  • Calories: 649
  • Sugar: 11.4 g
  • Sodium: 508.9 mg
  • Fat: 26.8 g
  • Saturated Fat: 10.9 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 46.6 g
  • Fiber: 8 g
  • Protein: 55.7 g
  • Cholesterol: 127.6 mg

Keywords: potato gratin, salmon, salmon potato casserole

Like the idea but want something a little different? Salmon & Smoked Salmon Pie.

Salmon, Spinach & Potato Gratin


I’m both for it and against it.

I’m for it when it’s an improvement – a better way of doing something, a better understanding of current issues, a better way of coping with life’s problems, etc.

I’m against it when it causes a minor inconvenience for me.

For years I have been buying kilo bags of spinach, very roughly chopped, including stems, frozen in cubes. 6 or 7 cubes was around 8oz (250gr) and perfect for the 2 of us. I could put the spinach in a strainer, run some hot water over it and squeeze it dry.


Now, for some reason, someone, somewhere, has decided that very finely chopped / minced spinach would be better.

It’s frozen, but loose in the bag and so fine that if I try to thaw it in the strainer half of it slips through the mesh.

If I pick it up with my hands I can’t get it off without rinsing…. which I don’t want to do.

I haven’t yet worked out how to use it….. And I’m not sure I want spinach that’s the consistency of baby food.

I used it in this gratin for the first time.

I’m still pondering the problem….

2 thoughts on “Salmon, Spinach, & Potato Gratin; change”

  1. How about lining the strainer with some cheesecloth? I can only buy my frozen spinach that way, chopped which sometimes ends up being minced and then I’m faced with the same problem. I line my strainer with a piece of cheesecloth. I do that more because I can’t get the strainer clean if I don’t line it. It’s either that or buy it fresh and then it doesn’t keep long.

    I love this recipe! Hubs would eat this even though he’s not a salmon fan. I know I would. 🙂


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