Slice potatoes into thin rounds.

Bring a medium pot with potatoes, 6 cups water, and 1/2 tsp. salt to a boil.

Once boiling, reduce to a simmer and cook until slightly softened, 5-7 minutes.

Remove from burner. Drain potatoes in a colander/strainer and set aside.

While potatoes cook, cut broccoli into bite-sized pieces.

Mince chives.

Peel and halve shallot. Slice half the shallot into thin strips and mince the other half. Keep slices and minced shallots separate.

In prepared casserole dish, combine potatoes, cream base, minced shallots, and potato spice seasoning. Spread into an even layer. Evenly top with cheese. Place casserole dish on one side of prepared baking sheet.

Place garlic cloves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place garlic pouch on empty side of sheet.

Bake in hot oven until sauce is bubbling, cheese is golden-brown, and garlic is tender, 15-20 minutes.

Carefully remove from oven. Rest, 5 minutes.

While gratin bakes and garlic roasts, continue recipe.

Pat salmon dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner.

While salmon cooks, continue recipe.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.

Uncover and add sliced shallots, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until vegetables are tender, 2-3 minutes.

Remove from burner.

After 5 minutes, or once garlic is cool enough to handle, transfer to a mixing bowl and mash into a paste.

Stir in softened butter and a pinch of pepper until combined.

Plate dish as pictured on front of card, topping salmon with garlic butter. Garnish with chives. Bon appétit!