Ingredients
2 cloves Garlic
1 medium red onion
1 tbsp olive oil
1 1/2 lbs Yukon gold potatoes, 3/4 in. cubes
2 cups half and half
1 cup heavy cream
1 lb Smoked salmon with juice
1 tbsp cornstarch mixed with 1 tsp water
2 cups fresh Sour dough bread crumbs
1 bunch chives finely chopped
2 tbsp sour cream
Salt and pepper to taste
Preparation
Preheat oven to 400 deg.
Saute garlic and onion in olive oil over medium heat. Add potatoes and stir to coat for 2 minutes. Add half and half and juice from salmon packet. Add salt (1 tsp) and pepper to taste. Bring to a boil for 15 minutes until potatoes are al dente firmness.
Pulse bread slides in food processor to a coarse texture and add chives and pulse until blended and add sour cream. Add salt and pepper to taste.
To the potato mixture, add salmon coarsely chopped into 1-2 inch pieces. Add heavy cream and bring to a boil over medium to high heat for 2 minutes until the liquid begins to thicken. Turn off heat, stir in cornstarch mixture, and pour into 2 1/2 quart casserole dish. Top with bread crumb mixture.
Bake in 400 deg. oven for 20 minutes until bubbling around sides and bread crumbs are browned.
