Description
This classic Scalloped Potatoes with Smoked Turkey recipe offers a savory and creamy side dish perfect for family dinners or holiday meals. Thinly sliced baking potatoes are layered with diced smoked turkey and Parmesan cheese, then baked in a luscious mixture of chicken broth and sour cream until tender and golden on top.
Ingredients
Main Ingredients
- 1 garlic clove, peeled and cut in 1/2
- 2 1/4 lbs baking potatoes, peeled and thinly sliced
- 4 ounces smoked turkey, diced
- ¼ cup parmesan cheese
- 2 tablespoons parmesan cheese
- 3 tablespoons flour
- Salt and pepper, to taste
- 1 cup chicken broth
- ¼ cup sour cream
Instructions
- Preheat and prepare dish: Preheat the oven to 400°F (200°C). Rub a 9-inch glass baking dish with the halved garlic clove to infuse flavor, then discard the garlic.
- Layer ingredients: Evenly layer the thinly sliced potatoes, diced smoked turkey, ¼ cup parmesan cheese, flour, and season with salt and pepper, repeating layers until all ingredients are used.
- Mix and pour sauce: In a medium bowl, whisk together the chicken broth and sour cream until smooth. Pour this mixture evenly over the layered potatoes and turkey. Sprinkle the top with the remaining 2 tablespoons of parmesan cheese.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb flavors.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbling.
Notes
- Use a mandoline slicer to ensure evenly thin potato slices for uniform cooking.
- The dish can be prepared a day ahead; refrigerate uncovered after baking and reheat covered to retain moisture.
- For a richer flavor, substitute half the chicken broth with heavy cream.
- Smoked turkey adds a subtle smoky depth, but leftover turkey or ham can be substituted.
- Allow the dish to rest for 10 minutes after baking to set before serving.
