Creamy Turkey Stock Potato Dauphinoise

26 Nov

The incredibly generous and awesome people who host Thanksgiving on Zak’s side of the family gave us the turkey carcass to take home with us.  I thought fondly of them all day as the gorgeous, golden stock simmered on the stove, wafting it’s savory deliciousness throughout the home.  We went out for day-after-Thanksgiving pho, so late in the evening I was trying to decide what to make for dinner.  Knowing I had a touch of half and half left in the fridge and some potatoes in the pantry, I settled on some sort of gratin or scalloped potato.

Since I was just taking the stock off the stove as I was making this, I decided to give this delicious and decadent side dish a splash of Thanksgiving-y goodness in the form of rich and fragrant turkey stock.  The final product here was melt-in-your mouth tender, with a lovely flavor of garlic, turkey, goat cheese.  I devoured this all on my own and enjoyed every last savory, creamy bite.  If you have some leftover stock, I highly recommend putting this on your after-Thanksgiving list.

Creamy Turkey Stock Potato Dauphinoise

2 medium potatoes, sliced 1/8″ thick

1/3 cup half and half

1/3 cup homemade turkey stock

3-4 cloves garlic, smashed and peeled

2 tsp. whole black peppercorns

1 tbs. unsalted butter, cut into small pieces

1 tbs. chive chévre, crumbled

Kosher salt and freshly cracked black pepper

Non-stick cooking spray or extra butter

In a medium saucepan, add half and half, stock, garlic, peppercorns, and potatoes.  Over medium heat, bring to a simmer.  Simmer 2-3 minutes.

Strain mixture.

Preheat oven to 350º.

Spray a small casserole dish with nonstick cooking spray (or grease with butter).  Being sure to discard peppercorns, add a layer of potatoes about half of the potatoes, overlapping edges.  Season with kosher salt and freshly cracked black pepper.  Add a garlic clove or two and dot with half of butter.

Add second half of potatoes in another layer.  Season again with kosher salt and freshly cracked black pepper.  Add another garlic clove or two and dot with the rest of the butter and the chévre.

Pour strained broth and half and half mixture over the potatoes.  The liquid should come up to just below the top layer of potatoes.

Cook, covered, for about 45 minutes.  Uncover and cook another 15-20 minutes until edges of potatoes and cheese are lightly browned.

Let sit 5-10 minutes to set up before serving.

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