Friday, June 8, 2018

Herb Potato Bake

Herb Potato Bake
Today I’m grilling some salmon and thought this Herb Potato Bake would make a nice side dish.

Today is also my first attempt to grill salmon, but I got a few tips from my local butcher.

1. Rub salmon with olive oil

2. Rub salmon with a seasoning that he uses.

3. Heat grill to med/high heat and place salmon skin side down, do not flip. When testing salmon for doneness it will start to flake. Remove and let rest 5-10 minutes.

I hope I remember this correctly, maybe next time I’ll write it down. Wish me luck. You’ll see the results in my video.
Serves 4-6 Total Time: 1 hr 15 minutes


  • 6 potatoes large peeled sliced into 1/4” to 1/2” pieces 
  • 4 cloves of garlic, crushed 
  • 1 tsp dried thyme 
  • 1 tsp dried sage
  • 1 tsp dried dill
  • 1 cup thickened cream 
  • 1 cup sour cream 
  • 1 1/2 cups cheese shredded 
  • 1 tbs parsley chopped 
  • Salt and pepper, to taste 


Preheat oven to 350F

In a saucepan add your sliced potatoes to cold water when water boils cook 10-15 minutes or until potatoes are “just” fork tender. Do not over cook.

In a bowl combine the thyme, sage, dill, cream, sour cream and 1 cup of shredded cheese. In a lightly greased baking dish add the potatoes then pour on the creamy herb mixture. Top with the remaining cheese, parsley, salt and pepper. Bake for 15 minutes or until cheese melts. Yum Yum!

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