Wednesday, May 04, 2005

Turkey-Potato Casserole

Turkey-Potato Casserole (Adapted from Cabot)

2 pounds Yukon Gold potatoes, thinly sliced, divided
2 tablespoons butter, very soft, divided
16 ounces ground turkey
2 large garlic cloves, thinly sliced
salt and fresh ground pepper to taste
3 cups milk
1 tablespoon Dijon mustard
4 ounces shredded sharp Cheddar
5 bacon slices, cooked until crisped and crumbled

Preheat oven to 325

Lightly coat a 9 x 13" baking dish with nonstick spray. Arrange half of the sliced potatoes over the bottom. Using an off-set spatula, gently spread 1 tablespoon of butter over the potatoes.

Drop small pieces of the ground turkey all over the top. Scatter the sliced garlic on top and then season with salt and pepper. Arrange the remaining potatoes on top and spread the remaining butter on top.

In a medium bowl, whisk together milk and mustard. Evenly pour over the potatoes.

Bake until the potatoes are very tender - about 1 1/2 hours.

Remove from oven and scatter the top with the cheese and bacon. Place under the broiler long enough to melt the cheese and give it a bit of color. Remove and let sit for 10 minutes before serving.

Makes about 6 servings.

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  1. This looks absolutely delicious; I can't wait to test it out. I would only swap the milk and mustard for cream of mushroom soup, in order to make it more like a traditional Minnesota hotdish. Have you tried that?

  2. Jess - No, I haven't as I'm just not a fan of cream of XXX soups.