Salmon-Potato Bake

The popular lox and bagels combination inspired this recipe. Sliced potatoes substituted for bagels creates a warm and hearty main dish.

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3.5 by 3 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 30 mins 350°F
  • Stand: 10 mins

Salmon-Potato Bake

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. Preheat oven to 350 degrees F. Lightly coat six 10- to 14-ounce casserole dishes or ramekins with nonstick cooking spray. Place dishes in a 15x10x1-inch baking pan; set aside. Place potatoes in a 2-quart square microwave-safe baking dish. Add 1 tablespoon water to dish. Cover with parchment or waxed paper. Microcook on 100 percent power (high) for 2 minutes. Arrange half the potatoes in prepared dishes. Layer with half the cheese and all the smoked salmon. Top with remaining potatoes and remaining cheese.
  2. In a large bowl whisk together eggs, milk, salt, and pepper. Slowly pour over layers in dishes. Bake for 30 to 35 minutes or until puffed, set, and golden (press lightly in center of mixture; casseroles are done when no liquid appears).
  3. Allow to stand 10 minutes before serving. Makes 6 servings.

From the Test Kitchen

Cover and refrigerate unbaked casseroles up to 24 hours. Uncover and bake for 35 to 40 minutes or until done.

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Nutrition Facts (Salmon-Potato Bake)

  • Per serving:
  • 352 kcal ,
  • 18 g fat
  • (9 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 268 mg chol. ,
  • 1127 mg sodium ,
  • 21 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 25 g pro.
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