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Leftover Turkey Pot Pie Gratin

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 650
A comforting and hearty dish perfect for using up leftover turkey, featuring creamy sauce, tender potatoes, and melted cheese baked to perfection.

Ingredients

Broth and liquids

  • 1 cup 1% milk (or half & half for decadence)
  • 0.25 teaspoon kosher salt (or 1 chicken bouillon cube)
  • 2 sprigs fresh thyme (plus ½ teaspoon leaves)
  • 2 sprigs fresh sage
  • 1 tablespoon unsalted butter
  • 1.5 cups leeks (from 3 large, sliced white part only)
  • 1.5 pounds leftover turkey breast (about 4¾ cups)
  • 3 cloves garlic (minced)
  • 0.25 teaspoon fresh black pepper
  • 2 cups frozen peas and carrots
  • 3 tablespoons fresh parsley (chopped)
  • 0.25 cup cornstarch
  • 1 pound Gold or Red potatoes (peeled and sliced ⅛-inch thick)
  • 2 cups low-sodium chicken bone broth (divided)
  • 4 ounces shredded Gruyere cheese

Instructions 

  • Simmer milk with herbs and salt for 5 minutes, then set aside.
  • Melt butter, cook leeks 4-5 min, add garlic, then turkey, salt, pepper, broth, peas, and parsley; cook 3-4 min.
  • Mix cornstarch with remaining broth, add to turkey mixture, cook until thickened.
  • Spread turkey mixture in skillet, layer sliced potatoes in a spiral, pour herb milk over, top with cheese, cover.
  • Bake at 375°F (190°C) for 1 hour until potatoes are tender, then broil 3 min until golden. Garnish with parsley.

Notes

Use a mandolin for even potato slices and cover tightly while baking to ensure even cooking.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Turkey