Recipe
October 10, 2011
Salmon & Potato Strata Recipe

Step 1: In a skillet, melt 2 tbsp butter over medium-high heat. Sauté 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 Gruyère, dill, salt and pepper until cheese has melted.
Step 2: Spoon 1 cup of the leek mixture into greased slow cooker stoneware. Spread 1/3 of the potatoes over the leeks. Spread salmon over potatoes. Arrange the remaining potatoes on top. Pour the remaining leek mixture over potatoes.
Step 3: In a medium bowl, combine breadcrumbs and melted butter. Sprinkle over mixture in stoneware.
Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until strata is heated through and potatoes are tender.
Reprinted with permission from Donna-Marie Pye’s Canada’s Slow Cooker Winners (2010 Robert Rose).
Directions
Yield:
Step 1: In a skillet, melt 2 tbsp butter over medium-high heat. Sauté 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 Gruyère, dill, salt and pepper until cheese has melted.
Step 2: Spoon 1 cup of the leek mixture into greased slow cooker stoneware. Spread 1/3 of the potatoes over the leeks. Spread salmon over potatoes. Arrange the remaining potatoes on top. Pour the remaining leek mixture over potatoes.
Step 3: In a medium bowl, combine breadcrumbs and melted butter. Sprinkle over mixture in stoneware.
Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until strata is heated through and potatoes are tender.
Reprinted with permission from Donna-Marie Pye’s Canada’s Slow Cooker Winners (2010 Robert Rose).
[img_assist|nid=2064956|title=|desc=|link=popup|align=middle|width=225|height=321]Colin Erricson