Scalloped Potatoes with Smoked Salmon

Goes Great with BARGETTO Zinfandel Wine

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

DIRECTIONS

Pre-heat oven to 350°
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.
Pour the cream over the top and cover with parmesan cheese.
Bake for 40 minutes or until golden brown.
Top with the green onions and serve with BARGETTO Zinfandel.