Filed Under: Dinner, north-american, Seafood, slow-cook, Under 20 Mins

Salmon and Potato Strata

Potato slices replace the usual bread in this homey, economical main dish. Serve with buttered green peas and a little chili sauce on the side.

April 8th, 2012

Excerpted from Canada’s Slow Cooker Winners by Donna-Marie Pye © 2010 Robert Rose Inc . Reprinted with permission. All rights reserved.  

Prep Time
15 minutes
Cook Time
8 minutes
  • 2 tablespoons butter
  • 1 cup thinly sliced leeks (white and light green parts only)
  • 2 tablespoons all-purpose flour
  • 3 cups half-and-half (10%) cream or evaporated milk
  • 1 Cup shredded gruyere or swiss cheese
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoons salt
  • 1/4 teaspoons freshly ground black pepper
  • 8 cups thinly sliced peeled yellow-flesh potatoes (8 to 10)
  • 2 cans (each 71/2 oz/213 g) red sockeye salmon, drained and skin removed, broken into pieces
  • 1 cup dry bread crumbs
  • 3 tablespoons butter, melted
  1. In a skillet, melt 2 tbsp (30 mL) butter over medium-high heat. Saute leeks for about 5 minutes or until softened. Sprinkle flour over leeks and stir to coat. Gradually add cream, whisking constantly, and bring to a boil. Remove from heat and stir in Gruyere, dill, salt and pepper until cheese has melted.

  2. Spoon 1 cup (250 mL) of the leek mixture into prepared slow cooker stoneware. Spread one-third of the potatoes over the leeks. Spread salmon over potatoes. Arrange the remaining potatoes on top. Pour the remaining leek mixture over potatoes.

  3. In a medium bowl, combine bread crumbs and melted butter. Sprinkle over mixture in stoneware.

  4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until strata is heated through and potatoes are tender.

Salmon and Potato Strata

2 responses to “Salmon and Potato Strata”

  1. Yvonne says:

    Is it 1 cup of bread crumbs??

  2. Blake Eligh says:

    Thanks, Yvonne. Good catch. We’ve updated the recipe to the correct quantity. ~blake

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