Description
This Leftover Turkey Pot Pie Gratin is a comforting and delicious way to transform leftover turkey into a creamy, herb-infused casserole topped with tender potatoes and melted Gruyere cheese. Featuring a rich blend of leeks, garlic, peas, and carrots, this baked dish offers a satisfying mix of textures and flavors perfect for a hearty meal.
Ingredients
Scale
Liquid and Seasonings
- 1 cup 1% milk
- 1 ¾ teaspoons kosher salt (or 1 large chicken bouillon cube)
- 3 sprigs thyme (plus ½ teaspoon fresh thyme leaves)
- 2 sprigs sage
- ¼ teaspoon fresh black pepper
- 1 pound 4 to 5 medium Gold or Red potatoes (peeled and sliced ⅛-inch thick with mandolin – peeled weight 12 ounces)
- 2 cups low-sodium chicken bone broth (divided)
Vegetables
- 1 ½ cups from 3 large halved and sliced leeks (white part only, cleaned well)
- 3 cloves garlic (minced)
- 2 cups frozen peas and carrots
- 3 tablespoons parsley (chopped)
Proteins and Dairy
- 1 ½ pounds leftover turkey breast (4 ¾ cups)
- 1 tablespoon unsalted butter
- 4 ounces shredded Gruyere cheese
Thickener
- ¼ cup cornstarch
Instructions
- Preheat and infuse milk: Preheat your oven to 375°F. In a large oven-safe enamel deep skillet with a fitted lid, combine milk, ¼ teaspoon salt (or bouillon cube), 3 sprigs thyme, and 2 sprigs sage. Bring to a gentle simmer over low heat for 5 minutes until aromatic. Remove herbs and pour the infused milk into a bowl. Wipe the skillet clean.
- Sauté leeks and garlic: Melt the butter in the clean skillet over medium heat. Add the cleaned, sliced leeks and cook for 4 to 5 minutes until soft. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add turkey and vegetables: To the skillet, add the leftover turkey breast, 1 ¼ teaspoons kosher salt, fresh black pepper, 1 cup of the chicken broth, frozen peas and carrots, 2 tablespoons chopped parsley, and ½ teaspoon fresh thyme leaves. Cook for about 3 to 4 minutes to blend flavors.
- Thicken the mixture: In a small bowl, stir the cornstarch into the remaining 1 cup of chicken broth until smooth. Pour this mixture into the skillet and cook, stirring steadily, until the sauce thickens, about 3 to 4 minutes.
- Assemble gratin: Evenly spread and smooth the turkey mixture in the skillet. Starting from the outside edge, layer the sliced potatoes in an overlapping spiral pattern to cover the filling completely. Pour the reserved herb-infused milk evenly over the potatoes.
- Add cheese and bake: Sprinkle the shredded Gruyere cheese on top of the potatoes. Cover the skillet tightly with foil or a lid and bake on the second rack from the top of the oven for about 1 hour, or until the potatoes are tender when pierced with a knife.
- Broil for golden finish: Remove the lid or foil and broil for about 3 minutes, watching carefully until the cheese is bubbly and slightly browned to a golden finish.
- Garnish and serve: Remove from the oven, garnish with the remaining parsley, and serve warm to enjoy a rich and comforting meal.
Notes
- Milk: Substitute with 2% milk if preferred for a slightly richer flavor.
- Protein: Use leftover chicken or store-bought rotisserie chicken if turkey is unavailable.
- Potatoes: Sweet potatoes can be used as a flavorful alternative to gold or red potatoes.
- Herbs: Swap thyme with rosemary and parsley with chives for a different herbal profile.
- Broth: Vegetable broth, chicken stock, or homemade turkey stock are great substitutes depending on preference.
- Cheese: Swiss or mozzarella cheeses make excellent alternatives to Gruyere for varying taste and melt.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 383 kcal
- Sugar: 4 g
- Sodium: 775 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 107.5 mg
