Rustic potato and green bean bake with smoked salmon, dill, and chanco cheese gratin

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a baking dish about 12 x 8 inches with 10 g (2 tsp) of the butter.

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   2. Cook the potatoes in a pot of water with 3 g (1/2 tsp) salt for 12 to 15 minutes, until just tender but not falling apart. Drain carefully and set aside.

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   3. While the potatoes cook, boil or steam the green beans for 4 to 5 minutes until tender and bright green. Drain and let them cool slightly.

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   4. In a large skillet, heat the vegetable oil with 10 g (2 tsp) butter over medium heat. Add the onion and cook for 8 minutes, stirring, until soft and lightly golden. Add the garlic and cook 1 minute more.

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   5. Pour the white wine into the skillet and cook for 2 minutes so the alcohol evaporates and the flavors concentrate. Add the green beans, half of the parsley, half of the dill, 1 g (1/4 tsp) black pepper, and mix well. Remove from the heat.

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   6. In a bowl, whisk together the heavy cream, whole milk, whole grain mustard, nutmeg, the remaining 3 g (1/2 tsp) salt, and the rest of the black pepper.

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   7. Assemble the bake: arrange half of the potatoes in the bottom of the dish. Spread the onion and green bean mixture over them, then add the smoked salmon pieces and half of the chanco cheese. Top with the remaining potatoes.

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   8. Pour the cream mixture evenly over the dish. Sprinkle with the breadcrumbs, the remaining chanco cheese, the rest of the dill, and the rest of the parsley. Dot the top with the remaining 10 g (2 tsp) butter in small pieces.

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   9. Bake at 200 °C / 400 °F for 25 to 30 minutes, until the bake is bubbling and the top is golden. For deeper color, broil for 2 to 3 more minutes, watching closely.

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    10. Let it rest for 8 minutes before serving so the filling can settle and the portions hold their shape better.