Potato gratin baked with cheese and turkey in a creamy sauce, with tomatoes
4 servings
80 minutes
Potato gratin is a true gem of French cuisine, embodying coziness and sophistication. Its history begins in the villages of France, where the combination of potatoes, cream, and cheese became a symbol of home warmth. In this version, tender turkey fillet is added to the classic ingredients, creating a harmony of textures and flavors. Baked under an appetizing golden crust, the gratin exudes a creamy aroma while tomatoes add a slight tanginess that highlights the depth of flavor. The dish is perfect for both family dinners and festive tables as it combines simplicity in preparation with an exquisite taste that captivates from the first bite.
1
Wash, peel, and slice the potatoes into thin rounds (I indicated 4 pieces here, but it can be less or more).
- Potato: 4 pieces
2
Grate the cheese on a coarse grater.
- Cheese: 250 g
3
Bring the cream to a boil in a pan, add the potatoes. Season with salt and simmer on low heat.
- Cream: 300 g
4
Lay the potatoes on a baking sheet in a single layer (can be without oil; place on foil), do not pour out the cream, set aside - it will be needed later. Next, add a layer of cheese. Then, alternating in the same way, add a couple of layers, with the top one being potatoes.
- Potato: 4 pieces
- Cheese: 250 g
5
Pour cream over the potatoes. Cover with foil. Place in the oven for about 30 minutes (depending on the number of layers — check for doneness).
- Cream: 300 g
6
Sauté turkey or chicken fillet cut into small pieces in a pan. Season with salt and pepper, add various vegetable spices, and pour in cream.
- Chicken fillet: 150 g
7
Evenly spread the pieces of fillet on the top layer.
8
Grate the tomatoes, discard the skin, take the potatoes out of the oven, and pour the resulting tomato mixture over them (you can add thin slices of chopped tomato).
- Tomatoes: 3 pieces
9
Sprinkle cheese on top. And put it in the oven for another 20 minutes.
- Cheese: 250 g