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Breakfast: Turkey Leek & Tarragon Strata

Source of Recipe

internet


List of Ingredients

2 tablespoons unsalted butter
2 cups leeks, chopped
3 cups smoked turkey, diced 3/8"
3 cups peeled potatoes, cut 3/8" dice
8 eggs
2 cups light cream
3 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups Jarlsberg or Gruyere cheese, shredded
1/2 cup grated parmesan cheese


Recipe

Butter a 9" x 13" ceramic or similar casserole. Preheat oven to 375ºF. Melt 2 tablespoon of butter in a 10" skillet over medium high heat. Add the chopped leeks and saute until softened, about 5 minutes. Spread in the bottom of casserole. Add potatoes and cover, cook until lightly browned, about 5-8 minutes. Add smoked turkey and continue to cook until turkey and potatoes are nicely browned. Transfer to casserole over leeks. Spread evenly over leeks Combine Gruyere and Parmesan cheeses. Reserve 1/2 cup.

Spread the remaining cheese over the turkey and potatoes in the casserole. Combine eggs, cream and tarragon in a small bowl and mix thoroughly. Add salt and pepper. Pour this egg-cream mixture over the top of the casserole set. Bake for 35-40 minutes until golden brown and set. Sprinkle reserved cheese mixture over the top of the casserole and return to oven for 5 more minutes or until cheese melts. Garnish with sprigs of fresh tarragon.