Skillet Gratin of Smoked Turkey
Serve this cheesy, turkey and potato skillet casserole in wedges with a crisp green salad and sliced tomatoes. Recipe by Chef Jim Sands.
1 pound potatoes, cooked, skin on, cooled
6 tablespoons olive oil - divided use
2 teaspoon garlic, minced
2 tablespoons (3 large leaves) basil leaves, shredded
2/3 cup chicken stock
1/2 cup heavy cream
2 pounds smoked turkey, shredded
1 1/2 teaspoons salt - divided use
1 1/2 teaspoon ground black pepper - divided use
4 cups (8 ounces) leeks, trimmed, rinsed, slice
3 cups (12 ounces) Wisconsin Fontina cheese, shredded
- Peel potatoes and slice into thin round slices. Set aside.
- Heat 2 tablespoons olive oil in cast iron skillet; add garlic and sauté 1 minute. Add basil and stock and cook until reduced to form syrupy glaze. Remove from heat, add turkey and season with half the salt and pepper. Reserve mixture in skillet.
- In 10-inch, nonstick skillet, heat remaining 5 tablespoons olive oil over medium heat; add leeks and sauté until limp, about 2 minutes. Add reserved potato slices and press down into pan to form a cake. Season with remaining salt and pepper. Continue cooking undisturbed over medium to low heat several minutes or until well-browned on bottom.
- To Serve: Sprinkle Fontina cheese evenly over turkey mixture in skillet. Flip the potato cake over and place on top of cheese and turkey. Bake gratin in cast iron skillet at 350°F (175°C) for 10 minutes or until heated through and cheese is melted.
- To Serve: Cut into wedges and serve with crisp green salad and sliced tomatoes, if desired.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.