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Recipes Fresh From The Farm

Smoked Salmon & Scalloped Potatoes

E. Marie

Serves 6

The smoked salmon is so good at the Farmers Market ... I just eat it! However, if you can save it for this dish of Scalloped Potatoes, you will absolutely love it. It's a beautiful plate served with Carrot Coins - or perhaps with Carrot Salad with raisins or cranberries. And if you haven't tried Carrot Salad with cranberries ... you're in for a wonderful taste treat - some people like it with pineapple included in the salad, as well.

  • 4 T. butter
  • 4 T. flour
  • salt & pepper to taste
  • 2-1/2 C. milk
  • 2 T. parsley, chopped
  • 2# potatoes (4 C.) or 6-7 medium potatoes, thinly sliced
  • 1 small onion, finely chopped
  • 1# flaked smoked salmon
  • 2 T. butter
  • paprika sprinkling on top – optional

Heat oven to 350 degrees. Grease 2-quart casserole. Heat 3 tablespoons butter in a 1-1/2 quart saucepan over low heat until melted. Stir in flour, salt & pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; stir in milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in parsley.

Layer one-third of the potatoes, one-half of the onion, one-half of the salmon and one third of the sauce in casserole dish; repeat. Top with remaining potatoes and white sauce. Dot with 2 tablespoons of butter and sprinkle a bit of pepper or paprika over the top. Cover and bake for 30 minutes. Uncover and bake 60-70 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving.