Ingredients

• 1 kg Potatoes
• 200 g Smoked trout
• 2 medium Leeks
• 30 g Butter
• 30 g All-purpose flour
• 500 ml Whole milk
• 150 g Quebec cheese (e.g., Oka, mild cheddar)
• 1 pinch Nutmeg
• To taste Salt
• To taste Ground black pepper
• 2 tablespoons Breadcrumbs
• A few sprigs Fresh chopped parsley (for garnish)

Instructions

1. 1

   **Prepare the vegetables:** Preheat oven to 190°C (375°F). Peel the potatoes and slice them very thinly (about 2-3 mm) using a mandoline if possible. In a large pot of boiling salted water, blanch the potato slices for 5 minutes. Drain and set aside. Clean the leeks and slice them thinly. In a pan, melt a small knob of butter and sauté the sliced leeks over medium heat until tender, about 5-7 minutes. Flake the smoked trout with a fork.

2. 2

   **Prepare the cheese sauce:** In a medium saucepan, melt the remaining butter over medium heat. Stir in the all-purpose flour and cook for 1 minute, stirring constantly to make a roux. Gradually whisk in the whole milk, continuously stirring to avoid lumps, until the sauce thickens. Remove from heat, stir in 100g of the grated cheese, nutmeg, salt, and pepper. Stir until the cheese is melted and the sauce is smooth and homogeneous.

3. 3

   **Assemble the gratin:** Generously butter a gratin dish (approximately 20x25 cm). Arrange a first layer of potatoes on the bottom, slightly overlapping them. Spread half of the flaked smoked trout and half of the leeks over it. Drizzle generously with cheese sauce. Repeat the process with another layer of potatoes, the remaining trout and leeks, and finish with a final layer of potatoes.

4. 4

   **Finish and bake:** Pour the remaining sauce over the top of the gratin, ensuring all potatoes are well covered. Sprinkle with the remaining grated cheese (50g) and breadcrumbs for a golden and crispy crust.

5. 5

   **Baking:** Bake in the preheated oven for 30-35 minutes, or until the gratin is golden, bubbling, and the potatoes are tender (check with the tip of a knife). If the top browns too quickly, loosely cover the dish with aluminum foil for the last few minutes of baking.

6. 6

   **Serve:** Let the gratin rest for 5 minutes after removing it from the oven before serving. Garnish with fresh chopped parsley for a touch of color and freshness.