The Signature Recipe Taking Instagram by Storm

On social media, a culinary revelation is shaking up the codes of traditional gratin. Saskia Jacobs, a content creator followed by 217,000 subscribers on Instagram, has unveiled her version of Swedish potato gratin, a dish that transcends the seasons. Inspired by culinary influencer Sebastian Graus, this recipe combines simplicity of execution with gustatory refinement.

Far from classic gratins dauphinois, this Scandinavian version incorporates smoked salmon and fresh dill, transforming a side dish into a main course. Faced with now-familiar variations – gnocchi gratin with leek, butternut with spinach and Comté, or even Cyril Lignac’s pasta and parmesan version – this Swedish recipe stands out for its originality. The major asset? A controlled preparation time that doesn’t take hours in the kitchen, guaranteeing unanimous approval from the whole family. A proposal that proves gratin is constantly reinventing itself, driven by content creators who redefine the codes of comfort food.

Preparation Secrets of Swedish Gratin

This viral recipe relies on a layered assembly technique that guarantees success. First, preheat the oven to 180°C. Peel 900g of potatoes, boil them in salted water until tender, then let them cool before slicing. Meanwhile, finely slice three onions and caramelize them in butter until golden brown – a crucial step for developing flavors.

The creamy mixture is the second pillar: mix 300ml of heavy cream, 150ml of milk, one egg, and grated nutmeg. Salt and pepper. In a baking dish, alternate layers: sliced potatoes, smoked salmon, candied onions, fresh dill. Drizzle each layer with the creamy mixture. Finish with a final layer of potatoes topped with cream.

Bake for thirty minutes until you get a golden and bubbling top. The trick revealed by Saskia Jacobs to transcend the recipe? Drizzle with melted butter at the end of cooking, adding that touch of indulgence that makes all the difference. Sprinkle with dill, and the gratin reaches its Scandinavian perfection, ready to seduce the most demanding guests.

Smoked Salmon, a Key Ingredient to Choose Carefully

Smoked salmon, an essential component of this Scandinavian gratin, deserves special attention when purchasing. Favor an artisan who will slice the fish in front of you and can trace its origins. Vacuum-packed salmon dries out in its packaging, altering its texture. Quality salmon must remain moist, neither too salty nor too smoky, thus preserving its authentic flavor.

Two mentions guarantee excellence: “smoked with [wood type] wood” and “dry salt curing.” Also demand the specification “never frozen.” The wild versus farmed debate has nuances: the former offers more omega-3s and micronutrients but risks heavy metal contamination. The latter, fattier, may contain antibiotics.

The solution? Vary origins between Atlantic and Pacific salmon. The MSC label (Marine Stewardship Council) is your best ally against overfishing that threatens wild salmon. This rigorous selection transforms a simple ingredient into a real gustatory asset, propelling your gratin to heights of refinement. Investing in exceptional salmon directly impacts the final result – a fact that culinary creators like Saskia Jacobs constantly remind their community.

Why Gratins Transcend the Seasons

Contrary to popular belief, gratins are not strictly a winter dish. This Swedish recipe perfectly illustrates their versatility throughout the year. Whether it’s a gnocchi gratin with leek for an express dinner, the pasta-parmesan version by Cyril Lignac, or a vegetarian butternut-spinach-Comté variation, these comforting preparations adapt to every period.

The strength of these dishes lies in their simplicity. Without taking hours in the kitchen, they guarantee unanimous family satisfaction. The principle of layered assembly, common to all these recipes, allows for calm preparation organization. Potatoes boiled in advance, caramelized onions waiting, the creamy mixture prepared in minutes: this method structures the work without stress.

Saskia Jacobs, followed by 217,000 enthusiasts, understood this by drawing inspiration from Sebastian Graus. Their approach transforms gratin into a modern solution for gourmet dinners, far from the dusty image of the Sunday dish. Proof that tradition and innovation marry admirably: sometimes it’s enough to add smoked salmon and dill to potatoes to travel culinarily. Gratin thus becomes that faithful companion that crosses seasons with the same elegance, adapting to desires and occasions.