Stacked Turkey Leftover Scalloped Potatoes Stacked Turkey Leftover Scalloped Potatoes

Stacked Turkey Leftover Scalloped Potatoes

Terrific Trio

Turn your holiday feast leftovers into this spin on a scalloped potato recipe with turkey, cranberry sauce, and goat cheese. Easy, decadent, and hearty.

 

Notes: Keep your potatoes in water until you’re ready to use them.

If you’re making traditional non stacked scalloped potatoes, reduce the milk by ½ cup and increase the goat cheese to ½ cup, layering half the cheese half way through your layers.

Place your baking dish on a cookie sheet to catch any spills and make cleaning easy!

Print

Stacked Turkey Leftover Scalloped Potatoes

By The Little Potato Company

Stacked Turkey Leftover Scalloped Potatoes

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

Preheat oven to 375° F.

In a pot over medium heat, melt the butter. Add the onion, and sweat until translucent. Add flour and cook for four minutes, stirring occasionally. Reduce the heat to low, and slowly add the milk a little at a time, ensuring that it is incorporated before adding more. Return the heat to medium high, and cook until thickened, stirring continuously. Remove from heat and set aside.

In a bowl, add drained potatoes, sauce and turkey. Season with salt and pepper, mix well.

In a greased 8" x 11" inch baking dish, line the potatoes on their side in your desired pattern. Stuff extra turkey in between the potatoes (remains left in the bowl in between the potatoes). Pour extra sauce over potatoes and drizzle with the cranberry sauce.

Bake for 50 minutes. Crumble goat cheese and pancetta on top and bake an additional ten minutes.

Step 1 out of 6

Preheat oven to 375° F.

Step 2 out of 6

In a pot over medium heat, melt the butter. Add the onion, and sweat until translucent. Add flour and cook for four minutes, stirring occasionally. Reduce the heat to low, and slowly add the milk a little at a time, ensuring that it is incorporated before adding more. Return the heat to medium high, and cook until thickened, stirring continuously. Remove from heat and set aside.

Step 3 out of 6

In a bowl, add drained potatoes, sauce and turkey. Season with salt and pepper, mix well.

Step 4 out of 6

In a greased 8" x 11" inch baking dish, line the potatoes on their side in your desired pattern. Stuff extra turkey in between the potatoes (remains left in the bowl in between the potatoes). Pour extra sauce over potatoes and drizzle with the cranberry sauce.

Step 5 out of 6

Bake for 50 minutes. Crumble goat cheese and pancetta on top and bake an additional ten minutes.

Step 6 out of 6

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.