Turkey Rolls Stuffed with Spinach

Preheat the oven to 200°C (approximately 400°F).

For the gratin, peel potatoes, rinse and cut or slice into thin slices. Rub an oven-proof dish with the halved garlic and grease with butter. Arrange 1/3 of the potatoes like roof tiles over the bottom of the dish. Season with salt and pepper and sprinkle in 1/3 of the cheese. Cover with potato slices, season with salt and pepper and sprinkle with more cheese. Continue layering until all potatoes are used. Whisk together cream and milk, pour over potatoes and bake for about 45 minutes in the oven. (If the gratin browns prematurely, cover with aluminum foil.)

For the rolls, rinse the spinach and cook briefly in boiling salted water until wilted, about 1 minute.

Rinse spinach in ice cold water, drain, squeeze and chop. Mix spinach with cream cheese, Parmesan and egg yolk.

Flatten the cutlets slightly and season with salt, pepper and cayenne pepper.

Spread the spinach mixture over and roll up the cutlets. Secure with skewers. Coat rolls with flour.

Heat clarified butter in a pan. Add the turkey rolls and fry over medium heat until browned on all sides, about 10 minutes. Remove and keep warm. Deglaze the browned bits with the cognac. Pour in cream, bring to a simmer and season with salt and pepper. Rinse basil and cut into thin strips.