Food + Wine: Recipes

Scalloped Potatoes with Smoked Salmon
By: Shawn Stanchfield

Shawn Stanchfield studied culinary arts at Le Cordon Bleu. Upon graduation, he spent time in Hawaii under Master Chef Sam Choy studying Hawaiian Regional Cuisine. After his studies with Sam Choy, he opened his restaurant, Chef Shawn's in Tucson, AZ. He has now opened his own culinary school in conjunction with the City of Capitola Parks and Recreations department, Capitola Culinary Institute, and is a consultant Chef to BARGETTO WINERY.

Ingredients:

5 medium red potatoes, cooked and peeled into thin slices

4 oz. smoked salmon, crumbled

4 each garlic cloves

1 Tbsp. shallots, minced

1 Tbsp. ginger, minced

3 oz. heavy cream

3 oz. parmesan cheese (fresh), grated

1 oz. green onions, diced for garnish

salt and pepper to taste

Procedure:
1. Pre-heat oven to 350°.

2. Layer the potatoes, salmon, garlic, shallots, ginger and a small amount of the parmesan cheese in a casserole dish approximately 4"x 6". Continue the layering process until the ingredients are all added to the dish.

3. Pour the cream over the top and cover with parmesan cheese.

4. Bake for 40 minutes or until golden brown.

5. Top with the green onions and serve with BARGETTO 2000 Zinfandel.