Directions
Preheat oven to 350 degrees.
In a saucepan add 3 cups whole milk on medium heat and add a few sprinkles of kosher salt and a few twists of fresh ground pepper and your crushed garlic clove. Then break apart the smoked salmon into flaky pieces and add to the milk. Cook until milk has reduced by ½. Make sure it doesn’t boil over so keep your eye on it.
Wash the potatoes and slice very, very thin. I have a handy mandolin that helps me make precise thin slices but if you don’t have one just use a sharp knife. You will also notice that I don’t remove the skin. I prefer skin on but if you are not one of those people just go ahead and peel them first.
In a baking dish of your choice start arranging sliced potatoes on the bottom. Sprinkle a little cheese, add another layer of potatoes, sprinkle more cheese, and keep going until all the potatoes are gone. Check the milk, has it reduced by half? Once it has remove the garlic clove and pour mixture over the potatoes. Sprinkle another layer of cheese over the top. Cover with a lid or tin foil and bake for about 45 minutes. Remove lid or foil and bake for another 10-15 minutes. The top should start to get golden brown by now but if it’s not as crispy as you like turn on the broiler and let it get the job done.
Let this dish cool off and rest before serving.
