Horseradishy Scalloped Potatoes with Smoked Turkey
- 3 lb potatoes, thin-sliced (peeling optional)
- 2/3 cup minced onions
- 2 cup Organic Valley Half & Half
- 1/2 teaspoon ground allspice
- about 2 cup Organic Valley Whole Milk
- salt and pepper
- 6-12 ounce Organic Prairie Smoked Turkey Breast (or sliced, grilled Turkey Breast)
- 1 cup panko or crustless breadcrumbs
- 2 tablespoon Organic Valley Butter, melted
- 2-3 tablespoon prepared horseradish
In the Russian language, feeling khrenovo, or “horseradishy,” means that things could be getting much better. That’s exactly what happens to old-fashioned scalloped potatoes when you when you fold in some smoked turkey and bake it with a horseradish-breadcrumb crust.
Use the smaller amount of meat if you’re serving this as a side dish, the larger amount if it’s a main course (or any amount in between that you like). Also, the fresher the horseradish, the hotter it is; however, it loses potency when heated. So adjust the amount used in this recipe accordingly.
1. Heat oven to 350 degrees. Butter a large, deep rectangular or oval baking dish. Combine potatoes, onions, cream and allspice in a large saucepan. Add enough milk to nearly cover potatoes. Bring to simmer and cook, stirring occasionally, until liquid begins to thicken, 12–15 minutes. Season with salt and pepper to taste.
2. Spread mixture in the baking dish. Bake 30 minutes. Meanwhile, combine breadcrumbs, melted butter and horseradish in a bowl.
3. When potatoes have baked 30 minutes, gently stir in the smoked (or cooked) turkey and redistribute the potatoes. Distribute breadcrumb topping over the casserole. Continue baking until potatoes are tender and topping is browned, about 30 minutes. Remove from oven and let potatoes stand for 10 minutes before serving.
Copyright by Terese Allen