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!
- Large pot
- Large bowl
- 8" x 11" inch baking dish
- 1.5 lbs Little Potatoes, sliced into 1/8-inch thick pieces
- 3 Tbsp butter
- 1/2 cup onion
- 3 Tbsp flour
- 2 1/2 cups milk
- 1 1/2 cups leftover turkey, pulled or diced into large pieces
- 1/2 cup cranberry sauce
- 1/4 cup goat cheese, crumbled
- 5 slices deli pancetta, cooked and coarsely chopped
- (To taste) salt and pepper
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. Serve!