This mouthwatering potato gratin is simple and delicious served with a side salad.
500g baby new potatoes, thickly sliced
1 tsp salt
1 large leek or 2 small leeks, washed and sliced
1 garlic clove, crushed
150ml double cream
2 tbsp capers
salt and freshly ground black pepper
100g Cheddar, grated (optional)
4 salmon fillets, seasoned with salt and pepper
- Place potatoes and salt in a heavy-based saucepan, cover with boiling water and bring to the boil on the boiling plate or induction hob. Cook for 10-15 minutes until soft.
- Meanwhile melt the butter in a heavy-based frying pan on the boiling plate or induction hob. Add the leeks and sauté gently for about 5 minutes until soft. Add the garlic and cook for a further minute. Stir in the cream and capers and season well.
- Preheat the grill.
- Drain the potatoes and crush gently. Stir in the leek mixture to combine. Pour all ingredients into an ovenproof dish. Sprinkle with cheese if desired. Place the salmon fillets on top of the vegetable mixture, skin side down.
- Place under the grill and cook for approximately 10 minutes until the salmon has cooked through and the potatoes are crispy.