Growing up my father made some amazing weekday meals and most of it was very simple and easy to prepare. I remember the aroma of this gratin dish all the way down the hallway. I would come home from school and couldn’t wait to taste that crispy topping covering melt-in-your mouth baked salmon and sliced potato heaven. My 3 year-old daughter loves this dish as much I did growing up and it’s a great way to introduce fish to your younger eaters since the flavor is very mild. Plus, as always with my Aroma rice cooker, the dish is comes together in no time.
4 large potatoes, sliced thin
16 oz canned pink wild salmon
1 cup milk
2 tbsp butter
salt and pepper
Add butter to the inner pot of your rice cooker. Place a single layer of potato slices on top. Spoon 1/4 of the salmon onto the potatoes and sprinkle with salt and pepper. Repeat 3 more times, finishing the last layer with potato slices.
Mix the milk and egg until well blended and pour evenly over the layers. Close the lid and set to Sauté-Then-Simmer.
The gratin will cook for about 60 minutes and when the rice cooker switches to Keep-Warm you are ready to dig in!
Over to You
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