Scalloped Potatoes with Smoked Turkey and Horseradish-Breadcrumb Crust
Copyright by Terese Allen
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.
Servings: 10
Ingredients:
3 pounds potatoes, thin-sliced (peeling is optional)
2/3 cup minced onions
2 cups Organic Valley Half and Half
1/2 teaspoon ground allspice
about 2 cups Organic Valley Whole Milk
Salt and pepper
6-12 ounces Organic Prairie Smoked Turkey Breast Slices
1 cup panko or crustless breadcrumbs
2 tablespoons Organic Prairie Butter, melted
2-3 tablespoons prepared horseradish
Instructions:
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 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.
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