Description
This Leftover Turkey Pot Pie Gratin is a delicious and comforting way to use up leftover turkey. It features a creamy and flavorful turkey and vegetable filling topped with thinly sliced potatoes and melted Gruyère cheese.
Ingredients
Units
Scale
- 1 cup 1% milk
- 1 3/4 teaspoons kosher salt (or 1 chicken bouillon cube)
- 3 sprigs thyme (plus 1/2 teaspoon fresh thyme leaves)
- 2 sprigs sage
- 1 tablespoon unsalted butter
- 1 1/2 cups sliced leeks (white part only), cleaned well
- 1 1/2 pounds leftover turkey breast (4 3/4 cups)
- 3 cloves garlic, minced
- 1/4 teaspoon fresh black pepper
- 2 cups frozen peas and carrots
- 3 tablespoons parsley, chopped
- 1/4 cup cornstarch
- 1 pound Yukon Gold or Red potatoes, peeled and thinly sliced
- 2 cups low-sodium chicken bone broth, divided
- 4 ounces shredded Gruyère cheese
Instructions
- Infuse Milk: Preheat oven to 375°F. In a large oven-safe enamel deep skillet with a fitted lid, bring the milk, ¼ teaspoon salt (or bouillon cube), thyme sprigs, and sage sprigs to a simmer over low heat for 5 minutes, until aromatic. Pour into a bowl and set aside. Wipe the skillet.
- Sauté Vegetables and Turkey: Melt the butter in the skillet, then add the leeks and cook for 4 to 5 minutes, until soft. Add the garlic and cook until aromatic, about 1 minute. Add the cooked turkey, 1 ¼ teaspoons salt, black pepper, 1 cup of the chicken broth, peas and carrots, 2 tablespoons parsley, and ½ teaspoon thyme leaves. Cook for 3 to 4 minutes.
- Thicken Sauce: Add ¼ cup cornstarch to the remaining 1 cup chicken broth and mix well. Pour over the turkey mixture and cook, stirring until thickened, about 3 to 4 minutes.
- Assemble Gratin: Smooth the turkey mixture in the skillet and top with the sliced potatoes, starting from the outside and overlapping the potato slices in a spiral until you cover all of the meat. Remove the sage and thyme sprigs from the milk and pour over the potatoes. Top with Gruyère cheese; cover the skillet tightly with foil or a lid.
- Bake and Broil: Bake on the second rack from the top of the oven until the potatoes are tender when pierced with a knife, about 1 hour. Remove the lid and broil until the cheese is slightly browned and golden, about 3 minutes. Garnish with the remaining parsley.
Notes
- Baking Dish: If you don’t have an oven-safe deep skillet, transfer the filling to a 9 x 9 inch baking dish or a gratin dish.
- Potatoes: Using a mandoline slicer will help you achieve thin and even potato slices.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
