Cheesy Turkey, Leek, and Potato Gratin

Andrew

6 Servings

105 min Cook Time

1. 1

   Adjust an oven rack to the second highest position and preheat the oven to 375°F.

2. 2

   In a large, deep ovenproof cast-iron or enamel 12-inch skillet with a fitted lid, combine the milk, thyme sprigs, rosemary sprigs, and 1/4 teaspoon salt and bring to a simmer over low heat. Simmer, being careful not to let it boil, for 5 minutes to let the herbs infuse with the milk. Pour into a small bowl and set aside.

   Timer: 5m
3. 3

   Wipe out the skillet, set it over medium heat, and add the butter. Once melted, add the leeks and cook, stirring, until softened, 4 to 5 minutes.

   Timer: 5m
4. 4

   Increase the heat to high, then add the ground turkey, garlic, black pepper, and remaining 1 3/4 teaspoons salt and brown the meat, using a wooden spoon to break it into small pieces as it cooks, about 10 minutes.

   Timer: 10m
5. 5

   Add 1 cup of the chicken broth, the peas and carrots, 2 tablespoons of the parsley, and the 1/2 teaspoon thyme leaves and cook, stirring, until heated through, 3 to 4 minutes.

   Timer: 4m
6. 6

   In a small bowl, whisk together the remaining chicken broth and the cornstarch. Pour over the turkey mixture and cook, stirring, until thickened, 3 to 4 minutes.

   Timer: 4m
7. 7

   Cover with the sliced potatoes by overlapping them in a spiral, starting from the outside and working your way to the center.

8. 8

   Discard the rosemary and thyme sprigs from the milk mixture and pour it over the potatoes. Sprinkle the top with the Parmesan, then the Gruyère.

9. 9

   Cover the skillet tightly with the lid (or use foil). Bake until the potatoes are tender, about 1 hour.

   Timer: 1h
10. 10

    Uncover, switch the oven to broil, and broil until the cheese is slightly browned and golden, about 3 minutes.

    Timer: 3m
11. 11

    Garnish with the remaining parsley.