The Inn at Richmond
Gratin of Smoked Salmon, Yukon Gold Potatoes, Spanish Onions and Dilled Harvarti
Ingredients
4 TB olive oil
1 ½ cup diced Yukon Gold Potatoes
1 cup diced onion
½ cup grated dilled Havarti (omit for Low Fat)
½ cup chopped smoked salmon
6 eggs, beaten (you can substitute equivalent amount of Egg Beaters)
1 TB chopped fresh dill
pepper to taste
Parmesan Cheese to taste
Directions
Preheat oven to 400 degrees.
Put 2 TB olive oil in quiche dish or pie plate and place in oven to heat until oil is hot but not browning
Add potatoes and onions and return to oven for about 15 minutes until lightly cooked.
Remove from oven. Add smoked salmon and cheese and stir to distribute ingredients evenly.
Add chopped dill to beaten eggs and pour over vegetable and salmon mixture. Sprinkle with Parmesan if desired.
Bake for 20-30 minutes until eggs are puffed and golden brown. Center should be set. Do not overcook.
Serve hot right from the oven.
Contact
This month's recipe of the month was given to us from Jerri Buehler from The Inn at Richmond
Each month we will be featuring a recipe from an innkeeper from a local inn or B&B. Special thanks this month to Jerri from The Inn at Richmond.
