Salmon-Potato Bake
  • 1 16-oz. pkg. refrigerated sliced potatoes
  • 8 oz. Gouda or Monterey Jack cheese, shredded (2 cups)
  • 6 oz. thinly sliced smoked salmon (lox-style), cut into bite size strips
  • 6 eggs, beaten
  • 2 cups milk
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  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 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. 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. 3. Allow to stand 10 minutes before serving. Makes 6 servings.
  4. To Make Ahead: Cover and refrigerate unbaked casseroles up to 24 hours. Uncover and bake for 35 to 40 minutes or until done