Every once in a while we love to make a big turkey dinner, but we always end up with a bunch of leftovers. One great way to use up all the extra turkey is to throw it into this hearty, comforting casserole. Sort of in the same vein as a traditional gratin, the potatoes taste like hash browns after baking in the oven and the melted cheese oozes deliciously over the turkey. With just a few additional ingredients, we have a great-tasting dish. Serve this to your family and watch them scarf it down!
Potato And Turkey Casserole
30 minutes active; 1 hour inactive to prepare serves 4 - 6
- 2 pounds potatoes, thinly sliced
- 1 pound turkey, shredded
- 2 cloves of garlic, minced
- 1 3/4 cups milk
- 2 eggs
- 2 tablespoons all-purpose flour
- 5 tablespoons butter, divided
- 1 tablespoon Dijon mustard
- 3/4 cup cheddar cheese, grated
- salt and pepper, to taste
- Preheat oven to 350º F. Melt 4 tablespoons butter in a skillet over medium-high heat, then add potatoes and garlic and cook for 10-15 minutes, or until softened.
- Grease a 9-by-13-inch baking dish with remaining butter. Place half of the potato garlic mixture in the bottom of baking dish.
- Spread turkey evenly over potatoes and season with salt and pepper. Cover with remaining potatoes.
- Whisk together milk, eggs, mustard, flour, salt and pepper in a large bowl. Pour evenly over the potatoes.
- Bake casserole for 1 hour or until potatoes are tender. Remove from oven and sprinkle cheddar cheese on top.
- Place casserole under broiler and cook for another 5 minutes, or until cheese begins to brown. Remove from oven and let cool for 5-10 minutes before serving.
Recipe adapted from Chef John Folse And Company