Smoked Salmon-Potato Gratin

 

2 1/2

lb golden potatoes, peeled and thinly sliced (6 medium), about 8 cups

2

tablespoons butter

1

cup thinly sliced leeks

2

tablespoons Gold Medal® all-purpose flour

3

cups half-and-half

1

cup shredded Gruyère or Swiss cheese

2

tablespoons chopped fresh dill weed

1/2

teaspoon salt

1/4

teaspoon pepper

12

oz smoked salmon (not lox), cut or flaked into 1/2-inch pieces

1

cup Progresso® plain bread crumbs

3

tablespoons butter or margarine, melted

• 1 Fill 4-quart saucepan two-thirds with water; heat to boiling over high heat. Cook sliced potatoes in water 6 to 9 minutes or until almost tender; drain and return to saucepan.
• 2 Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
• 3 In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook and stir leeks in butter about 5 minutes or until softened. Stir in flour. Gradually stir in half-and-half. Heat to boiling. Remove from heat. Stir in cheese, dill, salt and pepper until cheese is melted.
• 4 Pour sauce over potatoes in saucepan. Spoon half of potato mixture into casserole. Top with half the salmon. Repeat layers.
• 5 Stir together bread crumbs and melted butter; sprinkle over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown.