Smoked Turkey and Tarragon Strata
Ingredients
- 2 tablespoons unsalted butter
- 2 cups leeks, including 2" of green stems, chopped
- 3 cups smoked turkey, cut into 3/8" diced
- 3 cups potatoes, peeled and cut into 3/8", 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
Instructions
Yields: 8 servings. Butter a 9" x 13" ceramic or similar casserole. Preheat oven to 375 degrees. Melt 2 tablespoon of butter in a 10" 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.
