Potato pie with salmon

•       2 lbs potatoes (6 medium)
•      Juice of 1/2 lemon
•      1/4 cup unsalted butter
•      1 medium onion
•      4 large cloves garlic, minced
•      1/2 tsp salt
•      1/2 tsp freshly ground black pepper
•      3/4 lb salmon fillets, skinned and cut diagonally into 1/4" long slices
•      2 1/2 cups shredded Gruyère cheese
•      1/4 cup freshly grated, aged Romano or Parmesan cheese
•      Salt and freshly ground pepper

Peel the potatoes and place in a large bowl of ice water mixed with lemon juice.

Slice the potatoes very thin.

Return the slices to the bowl of ice water.

Melt 3 tablespoons of the butter in a medium-sized skillet over medium heat.
 

Add the onion, garlic,salt and pepper and sauté until onion is transparent.

Remove from the heat and set aside.

Preheat oven to 375 degrees.

Grease a deep 9" or 10" pie dish or casserole with 1 Tbsp of the remaining butter.

Make a layer of drained and towel-dried potato slices on the bottom of the dish.

Top with a layer of the onion mixture, salmon slices, 2 cups Gruyère cheese and Romano cheese, using 3 layers of each and ending with 2 layers of potato slices on top.

Between each layer, salt and pepper lightly to taste.

Brush with the remaining Tbsp of butter, melted.

Cover with aluminum foil and bake for 1 to 1½ hours.

Remove the foil, top with remaining Gruyère cheese and continue to bake until potatoes are tender throughout, approximately 15 minutes.

Remove from the oven and set aside for 10 minutes.

Cut into wedges with a sharp knife.
 
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