Skillet Gratin of Smoked Turkey

Skillet Gratin of Smoked Turkey

prep time

minutes
cook time

minute
servings
6

Ingredients












Cooking Instructions

1

Peel potatoes and slice into thin round slices. Reserve.


2

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.


3

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.


4

To Serve: Sprinkle fontina 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 for 10 minutes or until heated through and cheese is melted. Cut into wedges and serve with crisp green salad and slice tomatoes.


Ingredients












Cooking Instructions

1

Peel potatoes and slice into thin round slices. Reserve.


2

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.


3

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.


4

To Serve: Sprinkle fontina 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 for 10 minutes or until heated through and cheese is melted. Cut into wedges and serve with crisp green salad and slice tomatoes.


Tagged in: Entrée Fontina

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