GRAVLAX-POTATO GRATIN (LAXPUDDING)

Gravlax-Potato Gratin (Laxpudding) image

Provided by Emma Bengtsson

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

4 Yukon Gold potatoes, about 1¼-1½ lbs
1 large yellow onion
1/2 cup unsalted butter, divided
8 ounces gravlax, thinly sliced, salmon cured in salt, sugar, and dill; available online or at IKEA
2 large eggs
2 cups whole milk
1/2 teaspoon white pepper
1 teaspoon kosher salt
1 bunch dill
2 lemons

Steps:

Preheat oven to 350 F. Peel and slice potatoes, about ¼ inch thick. Peel and thinly slice the onion. Grease the baking dish with 1 tablespoon butter. Layer the potatoes across the bottom; add a layer of onions, followed by a layer of gravlax. Repeat with one more layer each of potato, onion, and gravlax; finish with a layer of potato, then a final layer of onion. (Note: Based on the exact size and shape of your baking dish, you may have extra ingredients. Use the remainder to make a second, smaller gratin, or reserve the ingredients for another use.)
Crack eggs into a bowl; add the milk, then whisk to combine. Add white pepper and salt, and stir to combine. Pour over the casserole dish, just to cover the top, distributing evenly. Finely chop ¾ of the dill; sprinkle over the top of the casserole. Bake in the oven until potatoes are cooked through and the top is golden brown, 40-45 minutes.
Test potatoes for doneness by inserting a knife through the layers of the gratin. It should slide in smoothly and come out clean. Allow to rest for about 10-15 minutes.
Meanwhile, melt remaining butter in a small skillet. Plate the gratin, and top each serving with a dill sprig and a generous drizzle of melted butter. Serve with fresh lemon wedges.