Cocotte de Pommes de Terre (Potato Gratin served with Smoked Salmon and Crème Fraîche)

Le Creuset has teamed up with widely acclaimed celebrity chef Charmaine Cheung to celebrate this "French Gourmay". Charmaine shares a few recipes that can be easily re-created at home in under 1 hour.

Indulge in this traditional French dish with an elevated pairing with smoked salmon and crème fraîche.

• Product used: Buffet Casserole 30cm Cotton
• Cooking time: Under 1 hour

Ingredients 

• 5 new potatoes, finely sliced
• 80-100ml vegetables broth
• 3-5 tablespoons heavy cream
• 30-40g unsalted butter
• 2 garlic cloves, minced
• 1 onion, finely sliced
• Sea salt
• 6-8 pieces smoked salmon
• 3-4 tablespoons crème fraîche
• 4-6 chives, finely chopped

Instructions

1. Blanch potatoes slices in salted water for 3 mins.
2. In a Buffet Casserole, melt butter and sauté garlic and onion.
3. Season with sea salt for a few mins. Remove and set aside.
4. With heat off, place potatoes slice neatly in a circle adding cooked garlic and onions to each layer.
5. Add vegetable broth, cover and cook for 5 mins.
6. Add heavy cream and cover for another min and turn heat off. Allowing it to steam for a few mins.
7. Uncover, add smoked salmon, cream fraiche n chives, ready to serve.