- 900g peeled potatoes, sliced 4-5mm thick (quarter inch)
- 450ml cream
- 225ml milk
- 2 small cloves of garlic, finely chopped
- 175g smoked salmon cut into slices, or chopped
- A small bunch of parsley, roughly chopped
Heat the oven to 1800C/fan 1600C/gas 4.
Layer half the potatoes in a buttered baking dish with a little salt and pepper, followed by the Connemara Smoked Salmon slices, then the remaining potatoes.
Mix the cream, milk, garlic and parsley together and season with salt and pepper.
Pour over the potatoes and smoked salmon in the gratin dish, and bake for about 40 minutes, until the potatoes are cooked and the top is golden and bubbling.