Potato Gratin with Smoked Salmon, Yogurt & Dill

Crispy, creamy, buttery and just a little bit dramatic — this potato gratin is definitely not the quickest potato recipe, but it is absolutely worth the effort.

The idea is simple: very thin slices of potato are baked slowly in cream and garlic until tender, then chilled and pressed so the layers become firm enough to cut. The individual pieces are fried in butter until golden and crisp, then topped with cool yogurt, salty smoked salmon and plenty of fresh dill.

The result looks restaurant-level fancy, while the ingredients themselves are wonderfully simple. Serve it as an elegant appetizer, brunch dish or small plate with a glass of sparkling wine.

Potato Gratin with Smoked Salmon

Serves: 4–6

Prep time: 25 minutes

Cooking time: 1 hour 20 minutes

Chilling time: at least 3 hours

Ingredients

• 1 kg potatoes
• 400 ml heavy cream
• 2 garlic cloves, finely grated or minced
• 1 tsp salt
• Freshly ground black pepper, to taste
• 30 g butter, plus extra for frying
• 150–200 g smoked or lightly salted salmon
• 150 g thick Greek yogurt
• Fresh dill, for serving
• Lemon wedges, optional

Instructions

1. Preheat the oven.
   Heat the oven to 180°C / 350°F. Line a small baking dish or loaf tin with parchment paper.
2. Slice the potatoes.
   Peel the potatoes and slice them as thinly as possible, ideally about 1–2 mm thick. A mandoline works best for creating even layers.
3. Prepare the cream mixture.
   Combine the heavy cream with garlic, salt and black pepper.
4. Layer the gratin.
   Arrange the potato slices tightly in the prepared dish, overlapping them slightly. Pour a little of the cream mixture between the layers as you go.
5. Bake.
   Cover the dish tightly with foil and bake for about 60 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the potatoes are completely tender.
6. Press and chill.
   Allow the gratin to cool slightly. Place another piece of parchment paper on top and gently press the potatoes down with a flat dish or another loaf tin.
   Refrigerate for at least 3 hours, preferably overnight. This step is important because it helps the gratin hold its shape when sliced.
7. Cut into portions.
   Remove the chilled gratin from the dish and cut it into neat rectangles or squares.
8. Fry until golden.
   Melt a little butter in a frying pan over medium heat. Fry the gratin pieces for 2–3 minutes per side until beautifully golden and crisp.
9. Assemble.
   Place the hot potato gratin on serving plates. Add a generous spoonful of thick Greek yogurt and top with smoked or lightly salted salmon.
10. Finish and serve.
    Garnish with plenty of fresh dill and, if you like, a squeeze of lemon.

Tips for the Best Potato Gratin

• Slice the potatoes very thinly. Even slices are the secret to those beautiful compact layers.
• Do not skip the chilling step. Warm gratin is too soft to cut neatly and may fall apart in the pan.
• Use thick yogurt. Greek yogurt works particularly well because it stays creamy without running over the gratin.
• Choose a salty fish. Smoked salmon, gravlax or lightly cured trout all work beautifully.
• Fry just before serving. The contrast between the crispy hot potatoes and the cool yogurt is what makes this dish so good.

What to Serve with Potato Gratin

This dish works perfectly as an appetizer or brunch plate. Serve it with a simple green salad, cucumber salad or lightly dressed arugula to balance the richness.

And if you are making it for friends, open a bottle of cold sparkling wine — creamy potatoes, salty salmon and bubbles are a very good combination.

Can You Make It Ahead?

Absolutely. In fact, this recipe is better when prepared ahead. Bake and chill the gratin the day before, then simply slice and fry the portions just before serving.

The chilled gratin can be kept in the refrigerator for up to 2 days before frying.

Yes, this potato gratin requires a little patience. First you bake it, then cool it, cut it and fry it all over again.

But once you put those golden potato layers on a plate with creamy yogurt, salty salmon and fresh dill, it suddenly feels completely reasonable.

Fancy potatoes are still potatoes — and that is exactly why I love this recipe.