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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
2 tablespoons unsalted butter
2 cups leeks, including 2 inch of green stems, chopped
3 cups smoked turkey, cut into 3/8 inch diced
3 cups potatoes, peeled and cut into 3/8 inch, diced
8 eggs
2 cups light cream
3 tablespoons fresh chopped Tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cup Jarlsberg or Gruyere cheese, grated
1/2 Parmesan cheese, grated
sprigs of fresh Tarragon for garnish
Butter a 13x9 inch casserole. Preheat oven to 375 degrees. Melt 2 tablespoon of butter in a 10 inch 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.
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SMOKED TURKEY AND TARRAGON STRATA
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
2 tablespoons unsalted butter
2 cups leeks, including 2 inch of green stems, chopped
3 cups smoked turkey, cut into 3/8 inch diced
3 cups potatoes, peeled and cut into 3/8 inch, diced
8 eggs
2 cups light cream
3 tablespoons fresh chopped Tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cup Jarlsberg or Gruyere cheese, grated
1/2 Parmesan cheese, grated
sprigs of fresh Tarragon for garnish
Butter a 13x9 inch casserole. Preheat oven to 375 degrees. Melt 2 tablespoon of butter in a 10 inch 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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