Potato And Smoked Salmon Lasagna

• 2 tablespoons butter
• 1 medium leek, white and tender green, coarsely chopped
• 1/2 lb fresh wild mushroom, stems removed and caps thinly sliced
• 1 garlic clove, minced
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• 3/4 lb fresh spinach, tough stems discarded, leaves coarsely chopped
• coarse salt
• 1 cup bottled clam juice
• 3/4 cup heavy cream
• 2 teaspoons fresh tarragon, finely chopped
• 3 lbs large red potatoes, peeled and sliced lengthwise 1/8 inch thick
• 6 ounces smoked salmon, coarsely or finely chopped (personal preference)

1. Preheat the oven to 350u0b0F.
2. Melt the butter in a large, heavy skillet.
3. Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
4. Add the mushrooms and cook, stirring, until softened, about 6 minutes.
5. Transfer to a large bowl and add the garlic and parsley.
6. Wipe out the skillet.
7. Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
8. Stir the spinach into the mushrooms and season with coarse salt.
9. In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
10. In a large bowl, rinse the potato slices in cold running water until the water runs clear.
11. Drain the potato slices and pat dry.
12. In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
13. Spread 1/2 the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
14. Repeat the process with another 1/2 the remaining potato slices and all the other 1/2 of the spinach-mushroom mixture.
15. Cover with the last potato layer and pour the cream mixture evenly over the top.
16. Cover the lasagne with foil and bake for 1 hour.
17. Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
18. Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
19. Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
20. Preheat the broiler.
21. Broil the lasagne for about 1 minute, until the potatoes are crisp.
22. Let cool slightly before serving.

butter, green, fresh wild mushroom, garlic, parsley, fresh spinach, salt, clam juice, heavy cream, fresh tarragon, red potatoes, salmon

Taken from www.food.com/recipe/potato-and-smoked-salmon-lasagna-87995 (may not work)