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Potato and Turkey Casserole Dauphine




Source of Recipe


Dairy Farmers of Canada


List of Ingredients




4 large potatoes, peeled and sliced
2 white onions, sliced
2 garlic cloves, finely chopped
3 to 4 cups (0.75 to 1 L) cooked turkey chunks
6 tbsp (90 mL) butter
Salt and pepper
Pinch of grated nutmeg
Flour
1 cup (250 mL) 15% cream
2 cups (500 mL) grated Canadian Emmental cheese


Recipe



Preheat oven to 375 °F (190 °C).

In large ovenproof dish, layer alternately half the potato, half the onions and half the garlic. Top with half the turkey and brush with 3 tbsp (45 mL) butter. Season to taste with salt and pepper. Sprinkle with nutmeg, flour and half the cream.

Repeat process with remaining ingredients and top with Canadian Emmental cheese. Cover and bake for 45 minutes or until potatoes are tender. Remove from oven and cool for 10 minutes before serving. Serve with creamy coleslaw.


Serves 4-6.