Salmon Broccoli Gratin

• 2 small yukon gold potatoes
• 1 teaspoon vegetable oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup portabella mushroom, sliced
• 1 cup broccoli, cup up (fresh or frozen)
• 2 salmon fillets (fresh or frozen)
• 1/4 cup gruyere cheese or 1/4 cup cheddar cheese, grated

1. Prick potatoes all over with a fork and microwave on high until tender, about 3 minutes. Cool and slice thinly. Set aside.
2. In a large nonstick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 minutes. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, abour 5 minutes. Cool completely.
3. Arrange reserved sliced potatoes in a greased 5x8-inch freezer proof and oven safe baking dish. Top with the broccoli, mushrooms-onion mixture and the salmon. Sprinkle with cheese, and cover with foil. Freeze.
4. Bake uncovered in a preheated 400F oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 minutes from frozen, or 25 minutes if baking from fresh. Let stand 5 minutes before serving.

gold potatoes, vegetable oil, onion, garlic, salt, pepper, portabella mushroom, broccoli, salmon, gruyere cheese

Taken from www.food.com/recipe/salmon-broccoli-gratin-468053 (may not work)