Potato Gratin with Turkey
- For the sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters dry white wine
- 500 milliliters milk
- 2 Tbsps Crème fraiche
- 40 grams grated Cheese (such as Emmentaler)
- freshly ground peppers
- freshly grated Nutmeg
- For the ground turkey
- 1 garlic clove
- 1 onion
- 600 grams Ground turkey
- 2 Tbsps olive oil
- 500 grams crushed tomatoes (canned)
- 1 Tbsp freshly chopped Fresh herbs (such as rosemary and marjoram)
- fresh ground peppers
- For the gratin
- 800 grams waxy potatoes
- 80 grams grated Cheese (such as Emmentaler)
- Fresh herbs (for garnish)
For the sauce, melt the butter in a saucepan, sprinkle with flour and deglaze with the white wine. Bring to a boil and stir in the milk. Simmer over low heat until creamy, about 5 minutes, stirring occasionally. Stir in crème fraîche and cheese, remove from the heat and season with salt, pepper and grated nutmeg.
For the ground turkey, peal the garlic and onion and dice finely. Brown the ground turkey in hot oil until crumbly, add the onion and garlic and fry for a few minutes. Stir in the tomatoes and simmer for about 10 minutes. Add the herbs and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F).
For the gratin, peel the potatoes and cut into 3-4 mm (approximately 1/4-inch) thick slices. Layer potatoes alternating with the sauce and the ground turkey in a baking dish and finish with the sauce. Sprinkle with cheese and bake until golden brown, about 45 minutes. If the gratin browns too quickly during baking, cover with aluminum foil. Serve sprinkled with fresh herbs.