Gratin Dauphinois with smoked salmon and spinach

Ingredients

• 1 kg waxy potatoes
• 150 g smoked salmon, cut into pieces
• 100 g fresh spinach
• 300 ml heavy cream
• 1 garlic clove, halved
• 100 g Gruyère, grated
• Butter, for greasing
• Salt and pepper to taste
• Pinch of nutmeg
• A few sprigs of fresh dill, for garnish

Instructions

1. 1

   Preheat the oven to 180°C (conventional heat).Peel the potatoes and slice them into thin rounds about 2 mm thick. A mandoline is ideal for this, but a sharp knife will do as well.Gently heat the heavy cream and the garlic in a saucepan. Season with salt, pepper and nutmeg. Let simmer gently for 5 minutes, then remove the garlic.Butter the baking dish. Place a layer of potato slices on the bottom, followed by a layer of fresh spinach and pieces of smoked salmon. Repeat until all ingredients are used, finishing with a layer of potatoes on top.Pour the warm cream sauce evenly over the potatoes. Scatter the grated Gruyère generously over the top.Cover the baking dish with aluminum foil and place it in the oven for 40 minutes. Then remove the foil and bake for another 20 minutes until the top is golden brown and crispy.Let the gratin rest for 5 minutes before you slice it. Garnish with some fresh dill and serve immediately.