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Casserole, Potato and Lox (D, TNT)
Source: Emeril Lagasse
Serves: 9

1/2 cup plus 1 tbsp. unsalted butter, melted
1/2 cup dried bread crumbs
3 pounds Russet or Yukon Gold potatoes, peeled and cut into 1/8"-thick slices
1 tsp. salt
1/4 tsp. freshly ground white pepper
1 pound smoked salmon, cut into thin slices (about 20) or inexpensive pieces
1 tbsp. plus 1 tsp. finely chopped fresh dill
6 large eggs
3 cups heavy cream
Lemon wedges, for serving

Preheat the oven to 400°F.

Lightly grease a 9"x13" casserole dish with one tbsp. melted butter. Coat the greased casserole with three tbsp. bread crumbs.

Lay about a third of the potatoes in the casserole dish, overlapping them in a shingle pattern. Season the potato layer with 1/4 tsp. salt and 1/4 tsp. white pepper.

Lay half the salmon slices over the potatoes and sprinkle the salmon with one tsp. chopped dill.

Lay half the remaining potatoes over the salmon, once again in a shingle pattern, and season with another 1/4 tsp. salt and 1/4 tsp. white pepper.

Lay the remainder of the salmon over the potatoes, and sprinkle with one tsp. chopped dill. Arrange the rest of the potatoes over the salmon and season with the remaining 1/2 tsp. salt and 1/4 tsp. white pepper.

Combine the eggs with the heavy cream and 2 tbsp. melted butter in a medium bowl. Whisk to combine. Pour the egg and cream mixture over the casserole and wrap with aluminum foil.

Place the casserole dish in the oven and bake on the middle rack of the oven for 30 minutes. Remove the casserole from the oven, peel away the foil, and sprinkle the remaining bread crumbs over the top. Place the casserole back in the oven and bake until the top is golden brown and the potatoes are tender, about 30 minutes more.

Remove the casserole from the oven and allow to cool for 15 to 20 minutes before serving. Sprinkle the remaining two tsp. chopped dill over the casserole. Serve, drizzled with the remaining 1/2 cup melted butter and garnished with lemon wedges.

Poster's Notes:
I've used egg substitutes and they are fine in this dish. Made this for a Fabrangen chevra group that has been meeting for over 20 years once a month--and it was a big hit! The lox and potatoes went over big.

Posted by Gloria Whitman

Nutritional Info Per Serving: N/A