Salmon Gratin (Adapted from Julia Child)

This recipe can also be made with seafood. This is how I make it using canned salmon. The pastry crust is optional. Now that I am using almond milk (I like Almond Breeze), I will probably use that to replace the milk or cream. The cook time does not include baking time for the optional pastry shell.

• Ready In: 50 mins
• Serves: 3

Ingredients

• 1⁄4 cup onion, finely chopped
• 1  tablespoon butter
• 1 1⁄2 tablespoons flour
• 1  cup  boiling milk, cream or 1  cup half-and-half
• 1⁄4 cup dry white wine (optional) or 1⁄4 cup vermouth (optional)
•  juice, from salmon can (if any)
• 1⁄4 teaspoon salt
• 1  pinch pepper
• 1⁄4 teaspoon dried oregano
• 1 1⁄2 cups canned salmon, flaked (a few small chunks are OK)
• 1⁄4 cup  grated swiss cheese or 1⁄4 cup gruyere cheese
•  mushrooms, sauteed in their own juice (optional) or  lemon juice (optional)

Directions

1. Cook onion in butter over low heat about 5 min or so – do not brown. Add flour, cook 2 minutes without coloring.
2. Off heat, beat in boiling milk, wine (if using), salmon juice (if using), and seasoning. Boil several minutes to thicken. Thin to medium consistency with 4-6 T. additional milk. Taste for seasoning. Fold salmon (and mushrooms, if using) into sauce, check seasoning.
3. Spread in 8” shallow baking dish or cooked pastry shell. Sprinkle on the cheese.
4. Bake at 425 degrees F for 15 minutes, or til top is nicely browned.
5. Note: You can also add extra ingredients such as peas, diced hard boiled eggs, etc. to the casserole.